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Image for Seafood enzymes: utilization and influence on postharvest seafood quality
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Seafood enzymes: utilization and influence on postharvest seafood quality - 97

Haard, Norman F., Simpson, Benjamin K.
Part of the Food Science and Technology series
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"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste.

Details the control of enzyme activity in seafood products."

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£415.00
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Product Details
Marcel Dekker
1482289911 / 9781482289916
eBook (Adobe Pdf)
664.9497
25/02/2000
English
696 pages
Copy: 30%; print: 30%
Derived record based on unviewed print version record.
PSBZ Enzymology, TDCT Food & beverage technology
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