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Seafoods: Chemistry, Processing Technology and Quality
Engelsk
Bogcover for Seafoods: Chemistry, Processing Technology and Quality af Fereidoon Shahidi, J.R. Botta, 9781461359135
Specifikationer
Sprog:
Engelsk
Sider:
342
ISBN-13:
9781461359135
Indbinding:
Paperback
ISBN-10:
1461359139
Udg. Dato:
20 okt 2012
Størrelse i cm:
15,6 x 23,3 x 1,8
Oplagsdato:
20 okt 2012
Forfatter(e):

Seafoods: Chemistry, Processing Technology and Quality

Engelsk
Paperback 2012
Format:

Bog beskrivelse
Proteins and non­ protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.
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Specifikationer
Sprog:
Engelsk
Sider:
342
ISBN-13:
9781461359135
Indbinding:
Paperback
ISBN-10:
1461359139
Udg. Dato:
20 okt 2012
Størrelse i cm:
15,6 x 23,3 x 1,8
Oplagsdato:
20 okt 2012
Forfatter(e):
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