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Examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.
- Format: Inbunden
- ISBN: 9780751402186
- Språk: Engelska
- Antal sidor: 360
- Utgivningsdatum: 1994-07-01
- Förlag: Blackie Academic & Professional