A01=Zdzislaw E. Sikorski
advanced marine food technology applications
Alaska Pollock
aquatic nutrition science
ATP Degradation
Author_Zdzislaw E. Sikorski
Category=PS
Dried Fish
edible yield analysis
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fish industry
Fish Meat
food processing methods
FPC
Gel Strength
Iced Fish
marine biochemistry
marine food
Minced Fish
Minced Fish Products
Moisture Content
Muscular Tissue
Myofibrillar Proteins
nutritional composition
postharvest changes
preservation
Prime Freshness
Producing Salted Fish
Retort Temperature
Salted Fish
Sarcoplasmic Proteins
Sea Water
seafood resources
seafood sanitation
Skinned Fillet
Smoke Compounds
Smoke Constituents
Smoke Flavorings
Surimi Products
Thermal Death Time Curve
Thermal Resistance Curve
Product details
- ISBN 9780849359859
- Weight: 453g
- Dimensions: 178 x 254mm
- Publication Date: 25 Apr 1990
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Hardback
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This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
