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Improving seafood products for the consumer

the book is divide into six parts. the first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part II discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease ant the health of children and young adults. In part III, the book reviews key seafood safety issues and how they can be managed, from virus contamination and phatogens to histamine and biogenic amines. the following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood to ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.

Ketersediaan
0000003475664.95 BOR iTersedia namun tidak untuk dipinjamkan - No Loan
Informasi Detail
Judul Seri
-
No. Panggil
664.95 BOR i
Penerbit
England : Woodhead Publishing Limited.,
Deskripsi Fisik
583 hlm.
Bahasa
English
ISBN/ISSN
9781845690199
Klasifikasi
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Tipe Isi
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Tipe Media
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Tipe Pembawa
-
Edisi
-
Subjek
-
Info Detail Spesifik
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Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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