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About Surimi and Surimi Seafood (Food Science and Technology)
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.
Detailed Information
| Author: | Jae W. Park |
|---|---|
| Publication Year: | 2000 |
| ISBN: | 9780585368863 |
| Language: | English |
| File Size: | 6.803 |
| Format: | |
| Price: | FREE |
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