Advances in Seafood Biochemistry
Subtitle: Composition and Quality
Contributors: Roy E. Martin (Editor)
Publisher: CRC Press
Published: April 28, 1992
Language: eng
Format: Hardcover
Number of pages: 410
ISBN-13: 9780877629313
Subjects: Food & beverage technology; Science/Mathematics; Food Biotechnology; Technology & Industrial Arts; Seafood; Food Science; Specific Ingredients - Meat; Fishery processing; Composition; Quality control