Features
- Cover Type: Hard Cover with 696 pages
- Published by: CRC
- Edition: 1st Edition February 25, 2000
- Written in: English
- ISBN 10 Number: 082470326X
- ISBN 13 Number: 978-0824703264
-
Book Dimensions:
9.2 x 6.3 x 1.5 inches
- Weighs: 2.3 pounds
Product Review
This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of
seafood raw materials. . ..These discussions of the special roles of
seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available. The goal must be achieved consistent with responsible use of a resource which we have a strong obligation to use wisely so future generations may also enjoy its benefits.
---Herbert O. Hultin, Department of Food Science Marine Foods Laboratory, University of Massachusetts, Amherst
. . .very comprehensive coverage. . . .highly recommended to university, research and technical libraries, as a valuable addition to the collections of researchers in the field of
seafood enzymes, for teaching purposes and to all research laboratories and institutions whose business relates to the properties of
seafood.
---Journal of Food
Biochemistry this great book brings together the current knowledge about the enzymes of
seafoods an enormously valuable source of reference and interpretation for material that is otherwise scattered throughout the literature in journals or proceedings. It also provides insights into future directions for research and application of enzymes and is stimulating and thought provoking. highly recommended.
---Journal of Food Biochemistry
This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of
seafood raw materials. . ..These discussions of the special roles of
seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available. The goal must be achieved consistent with responsible use of a resource which we have a strong obligation to use wisely so future generations may also enjoy its benefits.
---Herbert O. Hultin, Department of Food Science Marine Foods Laboratory, University of Massachusetts, Amherst
. . .very comprehensive coverage. . . .highly recommended to university, research and technical libraries, as a valuable addition to the collections of researchers in the field of
seafood enzymes, for teaching purposes and to all research laboratories and institutions whose business relates to the properties of
seafood.
---Journal of Food
Biochemistry this great book brings together the current knowledge about the enzymes of
seafoods an enormously valuable source of reference and interpretation for material that is otherwise scattered throughout the literature in journals or proceedings. It also provides insights into future directions for research and application of enzymes and is stimulating and thought provoking. highly recommended.
---Journal of Food Biochemistry
Product Description
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and
seafood quality, covers the application of enzymes as
seafood processing aids, and focuses on the recovery of useful enzymes as by-products from
seafood waste. Details the control of enzyme activity in
seafood products."
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