Quality Parameters in Canned Seafoods
This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.
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Processes Affecting Chemical Contamination
Canned Seafood Microbiology and Laboratory Practice
Principles of Thermal Processing in Canned Seafood
3 other sections not shown
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