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Handbook of Seafood and Seafood Products Analysis.
A guide to the use and handling of seafood products across the globe. It provides an overview of the tools available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2009.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9781420046359 | ||
| 020 | |a 1420046357 | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Nollet, Leo M. L. | |
| 245 | 1 | 0 | |a Handbook of Seafood and Seafood Products Analysis. |
| 260 | |a Hoboken : |b CRC Press, |c 2009. | ||
| 300 | |a 1 online resource (930 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors. | |
| 505 | 8 | |a Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6. | |
| 520 | |a A guide to the use and handling of seafood products across the globe. It provides an overview of the tools available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Seafood |x Analysis |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Fishery products |x Analysis |v Handbooks, manuals, etc. | |
| 650 | 4 | |a Chemical engineering. | |
| 650 | 4 | |a Engineering. | |
| 650 | 6 | |a Fruits de mer |x Analyse |v Guides, manuels, etc. | |
| 650 | 6 | |a Produits de la pêche |x Analyse |v Guides, manuels, etc. | |
| 650 | 7 | |a Seafood |x Analysis |2 fast | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 758 | |i has work: |a Handbook of seafood and seafood products analysis (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGRfWrmpbBRyGrRRJrBRjy |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Nollet, Leo M.L. |t Handbook of Seafood and Seafood Products Analysis. |d Hoboken : CRC Press, ©2009 |z 9781420046335 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=566031 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL4010343 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL566031 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 234410 | ||
| 994 | |a 92 |b IZTAP | ||