Highlights
- High quality books
- Easy to carry any time
- (Clear) so that the words were spaced a little apart for more clarity during reading
Specifications
| Publisher | CRC Press |
| Book Description | An examination of all aspects of the production of surimi and surimi seafood. It surveys the transformation from functional fish proteins (surimi) to surimi seafood products with unique texture, flavour and colour, and covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of functional ingredients. It also investigates the special characteristics of myofibrillar fish proteins and their functions in gelation. |
| Language | English |
| Author | Park |
| Publication Date | 2005 |
| Number of Pages | 436 |
Surimi And Surimi Seafood paperback english - 2005
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