Biochemistry of Seafood Processing

Food Biochemistry and Food Processing

Volumn , Issue , 2007, Pages 351-378

  Hui, Y H ^a   Cross, N ^b   Kristinsson, H G ^c   Lim, M H ^d   Nip, W K ^e   Siow, L F ^d   Stanfield, P S ^f  

^a Science Technology System   (United States)

^b Cross and Associates   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d UNIVERSITY OF OTAGO   (New Zealand)

^e UNIVERSITY OF HAWAII   (United States)

^f Dietetic Resources   (United States)

Author keywords

Biochemistry; Epithelial discoloration; Myoglobin; Nutrition; Seafood processing

Indexed keywords

EID: 84889614929     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277577.ch16     Document Type: Chapter

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