Evaluation of seafood freshness quality
著者
書誌事項
Evaluation of seafood freshness quality
（Food science and technology）
VCH, c1995
大学図書館所蔵 全7件
注記
Includes bibliographical references (p. 157-174) and index
内容説明・目次
内容説明
Offers practical guidelines as well as methods of assessing, measuring and predicting the quality of seafood. This text should be of interest to technicians and professionals in the seafood industry, students in food science and food inspectors.
目次
- Chemical methods of evaluating freshness quality
- physical methods of evaluating freshness quality
- sensory evaluation - freshness quality grading
- sensory evaluation - attribute assessment.
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