Seafood Science And Technology

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Seafood Science

Author	: Se-Kwon Kim
Publisher	: CRC Press
Total Pages	: 606
Release	: 2014-09-16
Genre	: Science
ISBN	: 1466595833

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This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.

Seafood Science Related Books

Language: en
Pages: 606

Seafood Science

Authors: Se-Kwon Kim

Categories: Science

Type: BOOK - Published: 2014-09-16 - Publisher: CRC Press

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This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in sea

Language: en
Pages: 406

Seafood Science and Technology

Authors: E. G. Bligh

Categories: Cooking

Type: BOOK - Published: 1992 - Publisher: Wiley-Blackwell

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This book is an edited collection of the review and technical papers presented at the International Conference ′Seafood 2000′ hosted by the Canadian Institu

Language: en
Pages: 516

Seafood Processing

Authors: Ioannis S. Boziaris

Categories: Technology & Engineering

Type: BOOK - Published: 2014-02-03 - Publisher: John Wiley & Sons

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Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a

Language: en
Pages: 506

Seafood Processing

Authors: Vazhiyil Venugopal

Categories: Technology & Engineering

Type: BOOK - Published: 2005-11-01 - Publisher: CRC Press

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With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natur

Language: en
Pages: 393

Innovative Technologies in Seafood Processing

Authors: Yesim Ozogul

Categories: Science

Type: BOOK - Published: 2019-09-04 - Publisher: CRC Press

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While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innova