Seafoods: Quality, Technology and Nutraceutical Applications by Cesarettin Alasalvar

Seafoods: Quality, Technology and Nutraceutical Applications

byCesarettin Alasalvar, Tony Taylor

Kobo ebook | March 9, 2013

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Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

Title:Seafoods: Quality, Technology and Nutraceutical ApplicationsFormat:Kobo ebookPublished:March 9, 2013Publisher:Springer Berlin HeidelbergLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3662098369

ISBN - 13:9783662098363

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