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Seafood Chilling, Refrigeration and Freezing: Science and Technology Gokoglu, Nalan (Akdeniz University, Turkey)
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Seafood Chilling, Refrigeration and Freezing: Science and Technology
Gokoglu, Nalan (Akdeniz University, Turkey)
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.
248 pages
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2015. gada 10. jūlijs |
| ISBN13 | 9781118512180 |
| Izdevēji | John Wiley and Sons Ltd |
| Lapas | 256 |
| Izmēri | 236 × 160 × 18 mm · 446 g |
