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Seafood processing : Chapter 13 : Gel Formation of Fish Structural Proteins by pH Changes and Its Applications /

Venugopal, Vazhiyil

Seafood processing : Chapter 13 : Gel Formation of Fish Structural Proteins by pH Changes and Its Applications / by V. Venugopal. - Boca Raton : CRC, 2006 - 485 pages : illustrations

Original from book

Includes bibliographical references.

ISBN: 1574446223 (hardcover : alk. paper) 9781574446227 (hardcover : alk. paper)

Subjects--Topical Terms:
Fishery products--Preservation.
Food industry
Seafood processing

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