Fr. 105.00

George M Pigott, George M. Pigott, George M. Tucker Pigott, Pigott George M., Barbara Tucker, Tucker Barbara

Seafood - Effects of Technology on Nutrition

English · Paperback / Softback

Shipping usually within 1 to 3 weeks (not available at short notice)

Description

List of contents

1. Introduction. 2. Components of Seafood. 3. Effects of Processing on Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5. Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7. Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities. 8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and Processing Marine Lipids

About the author

Pigott, George M.; Tucker, Barbara

Product details

Authors	George M Pigott, George M. Pigott, George M. Tucker Pigott, Pigott George M., Barbara Tucker, Tucker Barbara
Publisher	Taylor & Francis Ltd.

Languages	English
Product format	Paperback / Softback
Released	17.10.2019

EAN	9780367403201
ISBN	978-0-367-40320-1
No. of pages	384
Series	Food Science and Technology
Subjects	Guides > Health > Diet Natural sciences, medicine, IT, technology > Medicine > General Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General

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