Seafood Enzymes
Tietoa kirjasta
Discover the fascinating world of seafood processing with "Seafood Enzymes" by Haard and Simpson, published by Taylor & Francis Inc in 2000. This comprehensive hardback edition spans 708 pages and is a must-have for anyone interested in enzimology, food science, and technology.
This authoritative text reviews specific enzymes and their groups extensively studied in recent years. It explores the crucial relationship between enzymes and seafood quality, providing insights into how enzymes can enhance seafood processing. Additionally, the book addresses the recovery of valuable enzymes as by-products from seafood waste, promoting sustainability within the industry.
As a vital resource for fishery management and food and beverage technology, "Seafood Enzymes" offers valuable information on controlling enzyme activity in seafood products, ensuring high-quality outcomes in food engineering. Enhance your understanding of seafood quality and production with this essential guide.
| Kirjoittaja | Haard/SimpSon |
|---|---|
| Kustantaja | Taylor & Francis Inc |
| Julkaistu | 2000 m. |
| Kieli | Englanti |
| Sivumäärä | 708 psl. |
| Sidosasu | Kovakantinen |
| Genre | Menas ir dizainas |
| ISBN | 9780824703264 |