Основной контент книги Seafood Chilling, Refrigeration and Freezing
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Seafood Chilling, Refrigeration and Freezing
Science and Technology
€126,84
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Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double... Edasi
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Vanusepiirang:
0+Ilmumiskuupäev Litres'is:
10 juuni 2018Objętość:
246 lk ISBN:
9781118512241Üldsuurus:
3.4 МБLehekülgede koguarv:
246Kustija:
Õiguste omanik:
John Wiley & Sons Limited