Offers practical guidelines as well as methods of assessing, measuring and predicting the quality of seafood. This text should be of interest to technicians and professionals in the seafood industry, students in food science and food inspectors.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Gewicht
ISBN-13
978-1-56081-612-6 (9781560816126)
Schweitzer Klassifikation
Chemical methods of evaluating freshness quality; physical methods of evaluating freshness quality; sensory evaluation - freshness quality grading; sensory evaluation - attribute assessment.
