The Commercial Freezing and Storing of Fish
Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 14
ISBN-13:
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Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 14
ISBN-13:
DOWNLOAD EBOOKPp. 9.
Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 16
ISBN-13:
DOWNLOAD EBOOKAuthor: Z. Sikorski
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 244
ISBN-13: 1461578280
DOWNLOAD EBOOKFish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Author: Emanuel Alexandrovich Goldenweiser
Publisher:
Published: 1920
Total Pages: 878
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Dept. of Agriculture
Publisher:
Published: 1920
Total Pages: 906
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1925
Total Pages: 72
ISBN-13:
DOWNLOAD EBOOKAuthor: Carrick Devine
Publisher: Academic Press
Published: 2004-08-19
Total Pages: 2714
ISBN-13: 0080924441
DOWNLOAD EBOOKThe Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author:
Publisher:
Published: 1918
Total Pages: 702
ISBN-13:
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