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Chemistry in the kitchen: fish and fish products
Author: Bayliss, Peter
Source: Nutrition & Food Science, Volume 96, Number 1, 1996 , pp. 41-43(3)
Publisher: Emerald Group Publishing Limited
Abstract:
Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post-harvest storage of fish.Keywords: Consumers; Fisheries; Food
Document Type: Research article
DOI: http://dx.doi.org/10.1108/00346659610105897
Publication date: 1996-01-01
- In this: publication
- By this: publisher
- In this Subject: Nutrition & Food
- By this author: Bayliss, Peter
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