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Seafood: Effects of Technology on Nutrition [Minkštas viršelis]

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  • Formatas: Paperback / softback, 384 pages, aukštis x plotis: 229x152 mm, weight: 453 g
  • Serija: Food Science and Technology
  • Išleidimo metai: 17-Oct-2019
  • Leidėjas: CRC Press
  • ISBN-10: 036740320X
  • ISBN-13: 9780367403201
Kitos knygos pagal šią temą:
Seafood: Effects of Technology on NutritionDidesnis paveikslėlis
  • Formatas: Paperback / softback, 384 pages, aukštis x plotis: 229x152 mm, weight: 453 g
  • Serija: Food Science and Technology
  • Išleidimo metai: 17-Oct-2019
  • Leidėjas: CRC Press
  • ISBN-10: 036740320X
  • ISBN-13: 9780367403201
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780367403201.html
Raktažodžiai:
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

    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

    Pigott, George M.; Tucker, Barbara