LEADER 04864oam  2200673I  450 
001 9910456120503321
005 20200520144314.0
010   $a0-429-13916-0
010   $a1-282-34410-2
010   $a9786612344107
010   $a1-4200-4635-7
024 7 $a10.1201/9781420046359 
035   $a(CKB)2420000000003374
035   $a(EBL)566031
035   $a(OCoLC)664233841
035   $a(SSID)ssj0000298258
035   $a(PQKBManifestationID)12064380
035   $a(PQKBTitleCode)TC0000298258
035   $a(PQKBWorkID)10361068
035   $a(PQKB)10081605
035   $a(MiAaPQ)EBC566031
035   $a(Au-PeEL)EBL566031
035   $a(CaPaEBR)ebr10353980
035   $a(CaONFJC)MIL234410
035   $a(OCoLC)537727043
035   $a(EXLCZ)992420000000003374
100   $a20180331d2010      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of seafood and seafood products analysis /$fedited by Leo M.L. Nollet, Fidel Toldra
210  1$aBoca Raton, Fla. :$cCRC Press,$d2010.
215   $a1 online resource (930 p.)
300   $aDescription based upon print version of record.
311   $a1-4200-4633-0 
320   $aIncludes bibliographical references and index.
327   $aFront cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
327   $aChapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement
327   $aChapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins
327   $aChapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials
327   $aChapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover
330   $aSeafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished
606   $aSeafood$xAnalysis$vHandbooks, manuals, etc
606   $aFishery products$xAnalysis$vHandbooks, manuals, etc
608   $aElectronic books.
615  0$aSeafood$xAnalysis
615  0$aFishery products$xAnalysis
676   $a641.3/92
676   $a664.94
701   $aNollet$b Leo M. L.$f1948-$0308584
701   $aToldra$b Fidel$0430057
801  0$bFlBoTFG
801  1$bFlBoTFG
906   $aBOOK
912   $a9910456120503321
996   $aHandbook of seafood and seafood products analysis$92112931
997   $aUNINA