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Seafood Chilling, Refrigeration and Freezing: Science and Technology Nalan Gokoglu
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Seafood Chilling, Refrigeration and Freezing: Science and Technology
Nalan Gokoglu
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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 10 de julio de 2015 |
| ISBN13 | 9781118512180 |
| Editores | John Wiley and Sons Ltd |
| Páginas | 256 |
| Dimensiones | 236 × 160 × 18 mm · 446 g |
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