Seafood Proteins

Authors: SIKORSKI, Zdzisław

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Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge­ nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta­ tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve­ ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.

Table of contents (14 chapters)

Table of contents (14 chapters)

Buy this book

eBook $84.99
price for USA in USD (gross)
  • ISBN 978-1-4615-7828-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $109.00
price for USA in USD
  • ISBN 978-1-4615-7830-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Seafood Proteins
Authors
Copyright
1994
Publisher
Springer US
Copyright Holder
Chapman & Hall, Inc.
eBook ISBN
978-1-4615-7828-4
DOI
10.1007/978-1-4615-7828-4
Softcover ISBN
978-1-4615-7830-7
Edition Number
1
Number of Pages
XI, 234
Topics