Work

Seafoods: Chemistry, Processing Technology and Quality

Year: 1994

Type: book

Source: Springer eBooks

DOI: 10.1007/978-1-4615-2181-5

Authors: Fereidoon Shahidi, J. Richard Botta

Institutions: Memorial University of Newfoundland, Fisheries and Oceans Canada

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: closed

OpenAlex ID: W605311582

FWCI: 14.26

Cites:

Cited by: 386

Related to: 8

Parts: 16