Last edited by Zuluzshura
Wednesday, May 13, 2020 | History

4 edition of Advances in Seafood Biochemistry found in the catalog.

Advances in Seafood Biochemistry

George J. Flick

Advances in Seafood Biochemistry

Composition and Quality

by George J. Flick

  • 186 Want to read
  • 27 Currently reading

Published by CRC Press .
Written in English

    Subjects:
  • Food & beverage technology,
  • Science/Mathematics,
  • Food Biotechnology,
  • Technology & Industrial Arts,
  • Seafood,
  • Food Science,
  • Specific Ingredients - Meat,
  • Fishery processing,
  • Composition,
  • Quality control

  • Edition Notes

    ContributionsRoy E. Martin (Editor)
    The Physical Object
    FormatHardcover
    Number of Pages410
    ID Numbers
    Open LibraryOL8112579M
    ISBN 100877629315
    ISBN 109780877629313

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    Seafood Science: Advances in Chemistry, Technology and Applications Se-Kwon Kim This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. The most popular seems to be Lehninger: Lehninger Principles of Biochemistry: David L. Nelson, Michael M. Cox: : Books. Lots of physiology - seems to be especially popular among pre-meds and med students. Don't forget to c.

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Format: Hardcover. This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.

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