Handbook of seafood and seafood products analysis : Chapter 25 Quality Index Methods / by Grethe Hyldig, Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Rian Schelvis, and Allan Bremner ; edited by Leo M.L. Nollet, Fidel Toldrá.

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ArticlePublication details: Boca Raton, FL : CRC Press, 2010Description: xviii, 18 pages: illustrationsContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 003455 (Browse shelf(Opens below))	Available

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Previous	EBCH 003452 Handbook of seafood and seafood products analysis : Chapter 22 Quality Assessment of Fish and Fishery Products by Color Measurement /	EBCH 003453 Handbook of seafood and seafood products analysis : Chapter 23 Analysis of n-3 and n-6 Fatty Acids /	EBCH 003454 Handbook of seafood and seafood products analysis : Chapter 24 Aroma /	EBCH 003455 Handbook of seafood and seafood products analysis : Chapter 25 Quality Index Methods /	EBCH 003456 Handbook of seafood and seafood products analysis : Chapter 26 Sensory Descriptors /	EBCH 003457 Handbook of seafood and seafood products analysis : Chapter 27 Sensory Aspects of Heat-Treated Seafood /	EBCH 003458 Handbook of seafood and seafood products analysis : Chapter 28 Assessment of Seafood Spoilage and the Microorganisms Involved /	Next

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Includes bibliographical references and index.

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