 |
ISBN
| 9781118346211 | |
DDC
| 664.94 | |
Nhan đề
| Seafood processing : technology, quality and safety / Ioannis S Boziaris | |
Lần xuất bản
| 1st ed. | |
Thông tin xuất bản
| Hoboken, NJ : Wiley Blackwell, 2014 | |
Mô tả vật lý
| xvii, 488 pages : illustrations ; 25 cm. | |
Tùng thư
| IFST advances in food science | |
Phụ chú
| Includes index. | |
Tóm tắt
| "Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included." | |
Thuật ngữ chủ đề
| Fishery processing | |
Thuật ngữ chủ đề
| Technology | |
Thuật ngữ chủ đề
| Fishery products-Preservation | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Boziaris, Ioannis S. | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 083308 |
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| 00000nam#a2200000u##4500 |
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| 005 | 202207141532 |
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| 008 | 210811s2014 nju eng |
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| 009 | 1 0 |
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| 020 | |a9781118346211|c4282000 |
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| 041 | |aeng |
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| 044 | |anju |
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| 082 | |a664.94|bS4384|223 |
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| 245 | |aSeafood processing : |btechnology, quality and safety / |cIoannis S Boziaris |
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| 250 | |a1st ed. |
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| 260 | |aHoboken, NJ : |bWiley Blackwell, |c2014 |
|---|
| 300 | |axvii, 488 pages : |billustrations ; |c25 cm. |
|---|
| 490 | |aIFST advances in food science |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |a"Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included." |
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| 541 | |aMua |
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| 650 | |aFishery processing |
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| 650 | |aTechnology |
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| 650 | |aFishery products|xPreservation |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aCông nghệ chế biến thịt và thủy hải sản |
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| 700 | |aBoziaris, Ioannis S.|eedited by |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 083308 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/1 giaotrinh/600 congnghe/anhbiasach/30586_seafoodprocessingthumbimage.jpg |
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| 890 | |a1|b0|c0|d0 |
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