Zdzislaw E. Sikorski

Seafood (eBook, PDF)

Resources, Nutritional Composition, and Preservation

• Format: PDF

Produktbeschreibung

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 256
• Erscheinungstermin: 25. Juli 2020
• Englisch
• ISBN-13: 9781000098662
• Artikelnr.: 59853164

Autorenporträt

Zdzislaw E. Sikorski

Inhaltsangabe

Introduction. Resources and Their Availability. The Nutritive Composition
of the Major Groups of Marine Food Organisms. Postharvest Biochemical and
Microbial Changes. The Preparation of the Catch for Preservation and
Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and
Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of
Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry.
Index.