| Record ID | ia:seafoodschemistr0000unse |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/seafoodschemistr0000unse/seafoodschemistr0000unse_marc.xml |
| Download MARC binary | https://www.archive.org/download/seafoodschemistr0000unse/seafoodschemistr0000unse_meta.mrc |
LEADER: 03634cam 2200697 a 4500
001 ocm30916295
003 OCoLC
005 20220321102237.0
008 940725s1994 enka b 001 0 eng
010 $a 94071014
040 $aUKM$beng$cUKM$dTXH$dAGL$dOCLCQ$dBAKER$dYDXCP$dOCLCG$dQE2$dZWZ$dBDX$dOCLCF$dOCLCQ$dOCLCO$dAPUMS$dOCLCQ$dWURST$dNLE$dCN3GA
015 $aGB9458237$2bnb
015 $ab94X5880
019 $a810532395$a1222004337
020 $a0751402184
020 $a9780751402186
035 $a(OCoLC)30916295$z(OCoLC)810532395$z(OCoLC)1222004337
050 4 $aTX556.5$b.S44 1994
055 4 $aTX556.5
070 0 $aTX556.5.S44$b1994
072 0 $aQ106
072 0 $aQ500
082 04 $a664.94$220
245 00 $aSeafoods :$bchemistry, processing technology and quality /$cedited by Fereidoon Shahidi and J. Richard Botta.
260 $aLondon :$bBlackie,$c1994.
300 $axiv, 342 pages
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $g1.$tchemistry, processing technology and quality of seafoods -- an overview /$rF. Shahidi --$g2.$tSeafood proteins and preparation of protein concentrates /$rF. Shahidi --$g3.$tProtein hydrolysis in seafoods /$rN. F. Haard --$g4.$tSeafood lipids /$rR. G. Ackman --$g5.$tOxidation of lipids in seafoods /$rH. O. Hultin --$g6.$tFlavour of fish /$rR. C. Lindsay --$g7.$tFlavour of shellfish and kamaboko flavorants /$rB. Sun Pan and J.-M. Kuo --$g8.$tTaste-active components of seafoods with special reference to umami substances /$rS. Fuke --$g9.$tFreshness quality of seafoods: a review /$rJ. R. Botta --$g10.$tPreservation of seafood quality /$rZ. E. Sikorski and B. Sun Pan --$g11.$tMicrobiological quality of seafoods: viruses, bacteria and parasites /$rM. M. Wekell, R. Manger, K. Colburn, A. Adams and W. Hill --$g12.$tMicrobiological quality of seafoods: marine toxins /$rM. M. Wekell and J. M. Hungerford --$g13.$tSensory assessment of quality in fish and seafoods /$rR. K. York and L. M. Sereda --$g14.$tSurimi processing from lean fish /$rC. M. Lee --$g15.$tSurimi processing from fatty fish /$rK. E. Spencer and M. A. Tung --$g16.$tSeafood processing by-products /$rF. Shahidi.
650 0 $aSeafood$xAnalysis.
650 0 $aFishery processing$xQuality control.
650 7 $aFishery processing$xQuality control.$2fast$0(OCoLC)fst00926275
650 7 $aSeafood$xAnalysis.$2fast$0(OCoLC)fst01110223
650 7 $aProduits de la pêche$xTransformation.$2ram
650 7 $aFruits de mer$xQualité$xContrôle.$2ram
653 0 $aSeafood
653 00 $avoedselverwerking
653 00 $afood processing
653 00 $akwaliteit voor voedselverwerking
653 00 $afood processing quality
653 00 $azeeproducten
653 00 $amarine products
653 10 $aFood and Bioprocess Engineering (General)
653 10 $aLevensmiddelen- en bioproceskunde (algemeen)
700 1 $aShahidi, Fereidoon,$d1951-
700 1 $aBotta, J. Richard.
776 08 $iOnline version:$tSeafoods.$dLondon : Blackie, 1994$w(OCoLC)656171254
938 $aBaker & Taylor$bBKTY$c224.00$d224.00$i0751402184$n0002564508$sactive
938 $aBrodart$bBROD$n53344626$c$136.00
938 $aYBP Library Services$bYANK$n611368
029 1 $aAU@$b000011024906
029 1 $aAU@$b000023969285
029 1 $aAU@$b000024608492
029 1 $aHEBIS$b049052810
029 1 $aNLGGC$b120478900
029 1 $aNZ1$b4482809
029 1 $aZWZ$b020344333
994 $aZ0$bP4A
948 $hHELD BY P4A - 106 OTHER HOLDINGS