ISBN
| 9781574446227 |
DDC
| 664.94 |
Tác giả CN
| Venugopal, V. |
Nhan đề
| Seafood processing : adding value through quick freezing, retortable packaging, and cook-chilling / V. Venugopal |
Lần xuất bản
| 1st ed. |
Thông tin xuất bản
| Boca Raton : CRC Press, 2006 |
Mô tả vật lý
| 485 pages. : illustrations ; 24 cm. |
Tùng thư
| Food science and technology (Taylor & Francis), 153 |
Phụ chú
| Includes index. |
Tóm tắt
| Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. |
Từ khóa tự do
| Conservation |
Từ khóa tự do
| Fishery products preservation |
Từ khóa tự do
| Fishery products |
Từ khóa tự do
| Preservation |
Từ khóa tự do
| Food |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092867 |
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082 | |a664.94|bV471|223 |
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100 | |aVenugopal, V. |
---|
245 | |aSeafood processing : |badding value through quick freezing, retortable packaging, and cook-chilling / |cV. Venugopal |
---|
250 | |a1st ed. |
---|
260 | |aBoca Raton : |bCRC Press, |c2006 |
---|
300 | |a485 pages. : |billustrations ; |c24 cm. |
---|
490 | |aFood science and technology (Taylor & Francis), 153 |
---|
500 | |aIncludes index. |
---|
520 | |aSeafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. |
---|
541 | |aMua |
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653 | |aConservation |
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653 | |aFishery products preservation |
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653 | |aFishery products |
---|
653 | |aPreservation |
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653 | |aFood |
---|
690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
---|
691 | |aCông nghệ thực phẩm |
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852 | |a300|bQ12_Kho Mượn_02|j(1): 092867 |
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890 | |a1|b0|c0|d0 |
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Đặt chỗ |
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092867
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Q12_Kho Mượn_02
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664.94 V471
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