| 书目名称 | Fish and Fishery Products Analysis |
| 副标题 | A Theoretical and Pr |
| 编辑 | Saleena Mathew,Maya Raman,Dhanya Pulikkottil Rajan |
| 视频video | |
| 概述 | Comprehensively discusses the different aspects of seafood, from nutritional quality to assessment of toxicants.Discusses the quality of water used for growing and cooking seafood.Provides insights in |
| 图书封面 |  |
| 描述 | .This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid |
| 出版日期 | Book 2019 |
| 关键词 | Seafood; Fish product; food science; fishery product; food safety; biochemical engineering |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-32-9574-2 |
| isbn_softcover | 978-981-32-9576-6 |
| isbn_ebook | 978-981-32-9574-2 |
| copyright | Springer Nature Singapore Pte Ltd. 2019 |
发表于 2025-3-21 17:23:12
