Seafood Enzymes Utilization and Influence on Postharvest Seafood Quality
Reviews specific enzymes and enzyme groups. This book delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste
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| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2000
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| Series: | Food science and technology
97 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-204719 | ||
| 005 | 202273143711 | ||
| 008 | 220803t2000 NYU ag# ##001 #deng#D | ||
| 020 | # | # | |a 082470326X |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX556.5 |b .S24 2000 |
| 245 | 1 | 1 | |a Seafood Enzymes |b Utilization and Influence on Postharvest Seafood Quality |c edited by Norman F. Haard, University of California Davis, California; Benjamin K. Simpson, McGill University Ste. Anne de Bellevue Quebec, Canada |
| 264 | # | 1 | |a New York |b MARCEL DEKKER, INC. |c 2000 |
| 264 | # | 4 | |c ©2000 |
| 300 | # | # | |a xvii, 681 pages |b illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 0 | # | |a Food science and technology |v 97 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Reviews specific enzymes and enzyme groups. This book delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste |
| 650 | # | 0 | |a Seafood |x Composition |
| 650 | # | 0 | |a Fishery processing |x Quality control |
| 700 | 1 | # | |a Haard, Norman F. |
| 700 | # | # | |a Simpson, Benjamin K. |
| 830 | # | 0 | |a Food science and technology |v 97 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=204719 |
| 964 | # | # | |c BOK |d 01 |
Seafood proteins