Surimi and Surimi Seafood.
| Author/creator | Park, Jae Won, 1953- Editor |
| Format | Electronic |
| Publication Info | CRC Press [Imprint] Abingdon : Taylor & Francis Group Florence : Taylor & Francis Group [Distributor] |
| Description | 520 p. ill 00.925 x 00.612 in. |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Series | Food Science and Technology Ser. Vol. 101 |
| Summary | Annotation An examination of all aspects of the production of surimi and surimi seafood. It surveys the transformation from functional fish proteins (surimi) to surimi seafood products with unique texture, flavour and colour, and covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of functional ingredients. It also investigates the special characteristics of myofibrillar fish proteins and their functions in gelation. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 00028052 |
| ISBN | 9780824703721 |
| ISBN | 0824703723 (Trade Cloth) Out of Print |
| Standard identifier# | 9780824703721 |
| Stock number | 00032882 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |