| 书目名称 | Seafood Proteins | | 编辑 | Zdzisław E. Sikorski (Professor and Head),Bonnie S | | 视频video | | | 图书封面 |  | | 描述 | Fish and marine invertebrates are important sources of nutrients for the world‘s population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, | | 出版日期 | Book 1994 | | 关键词 | Seafood; food; food industry; food science; nutrition; processing; proteins | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-7828-4 | | isbn_softcover | 978-1-4615-7830-7 | | isbn_ebook | 978-1-4615-7828-4 | | copyright | Chapman & Hall, Inc. 1994 |
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发表于 2025-3-21 19:09:35
