Shellfish Processing and Preservation - Nalan Göko¿lu
-30% ar kodu BOOKS
Piegāde 12-18 darba dienu laikā
30 dienu atgriešanas politika
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish ... Pilns apraksts
Jums varētu patikt arī
TOP
If Anyone Builds It, Everyone Dies: The Case Against Superintelligent AI
Eliezer Yudkowsky, Nate Soares
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
We Are Not Machines: The Fight for the Future of Work
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Open Circuits: The Inner Beauty of Electronic Components
Eric Schlaepfer, Windell Oskay
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Get started with MicroPython on Raspberry Pi Pico: The Official Raspberry Pi Pico Guide
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Practical Electronics for Inventors
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Nucleo Boards Programming with the STM32CubeIDE: Hands-on in more than 50 projects
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Data-Driven Science and Engineering: Machine Learning, Dynamical Systems, and Control
Steven L. Brunton, J. Nathan Kutz
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
INCOSE Systems Engineering Handbook
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Fundamentals of Aerodynamics ISE
Christopher Cadou, John D. Anderson
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Black Holes: The Key to Understanding the Universe
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
KiCad Like A Pro - Fundamentals and Projects: Getting started with the world's best open-source PCB tool
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Foundations of Flavor: The Noma Guide to Fermentation: Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Make: Electronics: Learning by Discovery: A hands-on primer for the new electronics enthusiast
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
The Idea Factory: Bell Labs and the Great Age of American Innovation
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Flowers For Algernon: A Modern Literary Classic
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Professional SMD Assembly: Practical Low-Cost Methods for Reliable PCB Production
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Blood in the Machine: The Origins of the Rebellion Against Big Tech
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Mastering the Arduino Uno R4: Programming and Projects for the Minima and WiFi
-30% ar kodu BOOKS
Piegādātāja noliktavā
Aprašymas
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providingcomprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Vairāk informācijas
| Autors | Nalan Göko¿lu |
|---|---|
| Izdevējs | Springer Nature Switzerland |
| Izlaides gads | 2022 |
| Vāka tips | Mīkstais vāks |
| EAN | 9783030603052 |