Seafoods: Chemistry, Processing Technology and Quality
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TOTAL DOCUMENTS

16

(FIVE YEARS 0)

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9

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Published By Springer US

9781461359135, 9781461521815

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Surimi processing from fatty fish

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_15 ◽

1994 ◽

pp. 288-319 ◽

Author(s):

K. E. Spencer ◽

M. A. Tung

Keyword(s):

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Microbiological quality of seafoods: marine toxins

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_12 ◽

1994 ◽

pp. 220-232

Author(s):

M.M. Wekell ◽

J.M. Hungerford

Keyword(s):

Microbiological Quality ◽

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Oxidation of lipids in seafoods

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_5 ◽

1994 ◽

pp. 49-74 ◽

Author(s):

H. O. Hultin

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Flavour of shellfish and kamaboko flavorants

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_7 ◽

1994 ◽

pp. 85-114 ◽

Author(s):

B. Sun Pan ◽

J.-M. Kuo

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Seafood processing by-products

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_16 ◽

1994 ◽

pp. 320-334 ◽

Author(s):

F. Shahidi

Keyword(s):

Seafood Processing ◽

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Surimi processing from lean fish

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_14 ◽

1994 ◽

pp. 263-287 ◽

Author(s):

C. M. Lee

Keyword(s):

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The chemistry, processing technology and quality of seafoods — an overview

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_1 ◽

1994 ◽

pp. 1-2 ◽

Author(s):

F. Shahidi

Keyword(s):

Processing Technology

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Sensory assessment of quality in fish and seafoods

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_13 ◽

1994 ◽

pp. 233-262 ◽

Author(s):

R. K. York ◽

L. M. Sereda

Keyword(s):

Sensory Assessment

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Protein hydrolysis in seafoods

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_3 ◽

1994 ◽

pp. 10-33 ◽

Author(s):

N. F. Haard

Keyword(s):

Protein Hydrolysis

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Freshness quality of seafoods: a review

Seafoods: Chemistry, Processing Technology and Quality ◽

10.1007/978-1-4615-2181-5_9 ◽

1994 ◽

pp. 140-167 ◽

Author(s):

J. R. Botta

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