Balange amjad (17 resultados)

Condición: New. pp. 132.

Condición: New.

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Spoilage caused by the chemical reactions and microorganisms are principal cause of quality losses of fish and fish products during handling, processing and storage. Development of rancid odours and unpleasant flavours, changes of colour and texture as well as lowering nutritional value in fish can be prevented by selective natural additives. Due to the potential health hazards of synthetic additives currently used, natural additives, especially polyphenolic compounds have been intensively searched as the safe alternatives. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds and some herbs and show the antioxidative and antimicrobial activity in different fish and fish products. The use of polyphenolic compounds also appears to be a good alternative for sulphiting agent for retardation of melanosis in crustaceans. Phenolic compounds as the processing aid for textural modification of fish mince and surimi has also been successfully implemented. They have been proved to be the potential additives to prevent the quality deterioration or to improve the quality of fish and fish products.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Maqsood SajidDr. Sajid Maqsood: B.S & M.S (Gold Medalist) PhD (Food Science and Technology) from Prince of Songkla University, Thailand. Prof. Soottawat Benjakul: Professor in Dept.of Food Science, Prince of Songkla University, .…

Condición: New. Print on Demand pp. 132 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condición: New. PRINT ON DEMAND pp. 132.

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Ranendra K. Majumder, PhD, is Professor and Head of the Department of Fish Processing Technology and Engineering, College of Fisheries of Central Agricultural University (I), Lembucherra, Tripura, India. He has in total . …

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Maqsood SajidDr. Sajid Maqsood: B.S & M.S (Goldmedaillengewinner) PhD (Lebensmittelwissenschaft und -technologie) von der Prince of Songkla University, Thailand. Prof. Soottawat Benjakul: Professor in der Abteilung fuer Lebensmittelw. …