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Pesce fresco molluschi e crostacei : controllo sanitario / Roberto Lorusso
| Pesce fresco molluschi e crostacei : controllo sanitario / Roberto Lorusso |
| Autore | Lorusso, Roberto |
| Pubbl/distr/stampa | Bologna : Edagricole, c1988 |
| Descrizione fisica | VII, 31 p. : ill. ; 24 cm |
| Disciplina | 664.94 |
| Soggetto topico | Pesci - Controllo sanitario |
| ISBN | 8820627531 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991000303219707536 |
Lorusso, Roberto
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| Bologna : Edagricole, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Qualità e processi di trasformazione dei prodotti ittici / Antonella De Leonardis
| Qualità e processi di trasformazione dei prodotti ittici / Antonella De Leonardis |
| Autore | De Leonardis, Antonella |
| Pubbl/distr/stampa | Roma : Aracne, 2008 |
| Descrizione fisica | 246 p. : ill. ; 24 cm |
| Disciplina | 664.94 |
| Collana | A07 |
| Soggetto topico | Prodotti ittici - Lavorazione |
| ISBN | 978-88-548-2131-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000034209 |
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De Leonardis, Antonella
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| Roma : Aracne, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Qualità e processi di trasformazione dei prodotti ittici / Antonella De Leonardis
| Qualità e processi di trasformazione dei prodotti ittici / Antonella De Leonardis |
| Autore | De Leonardis, Antonella |
| Pubbl/distr/stampa | Roma : Aracne, 2008 |
| Descrizione fisica | 246 p. : ill. ; 24 cm |
| Disciplina | 664.94 |
| Collana | A07 |
| Soggetto non controllato | Prodotti ittici - Lavorazione |
| ISBN | 978-88-548-2131-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990009350710403321 |
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De Leonardis, Antonella
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| Roma : Aracne, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Seafood international
| Seafood international |
| Pubbl/distr/stampa | London : MBC Fishing & marine Publòications |
| Descrizione fisica | v. : ill. ; 30 cm |
| Disciplina | 664.94 |
| Soggetto topico | Pesce - Commercio internazionale - Periodci |
| ISSN | 0268-1293 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Note periodicità | Mensile |
| Record Nr. | UNISA-990001052630203316 |
| London : MBC Fishing & marine Publòications | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim
| Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim |
| Pubbl/distr/stampa | Boca Raton, FL : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (604 p.) : color illustrations |
| Disciplina | 664.94 |
| Soggetto topico |
Seafood
Food - Composition Fishery processing Fisheries |
| ISBN |
0-429-08906-6
1-4665-9582-5 |
| Classificazione | SCI039000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Preface; Contents; 1. Introduction to Seafood Science; 2. Fermentation of Seaweeds and its Applications; 3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits; 4. Oil Tannage for Chamois Leather; 5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products; 6. Recovery of Fish Protein using pH Shift Processing; 7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment; 8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish
9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil; 11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture; 12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain; 13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds; 14. Arsenic in Seaweed: Presence, Bioavailability and Speciation; 15. Application of Bacterial Fermentation in Edible Brown Algae 16. Production, Handling and Processing of Seaweeds in Indonesia17. Food Applications of By-Products From the Sea; 18. Mining Products from Shrimp Processing Waste and Their Biological Activities; 19. Selenium-Health Benefi t Values as Seafood Safety Criteria; 20. Role of Bacteria in Seafood Products; 21. Health Risks Associated with Seafood; About the Editor; Color Plate Section |
| Record Nr. | UNINA-9910787848603321 |
| Boca Raton, FL : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim
| Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim |
| Pubbl/distr/stampa | Boca Raton, FL : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (604 p.) : color illustrations |
| Disciplina | 664.94 |
| Soggetto topico |
Seafood
Food - Composition Fishery processing Fisheries |
| ISBN |
0-429-08906-6
1-4665-9582-5 |
| Classificazione | SCI039000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Preface; Contents; 1. Introduction to Seafood Science; 2. Fermentation of Seaweeds and its Applications; 3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits; 4. Oil Tannage for Chamois Leather; 5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products; 6. Recovery of Fish Protein using pH Shift Processing; 7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment; 8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish
9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil; 11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture; 12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain; 13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds; 14. Arsenic in Seaweed: Presence, Bioavailability and Speciation; 15. Application of Bacterial Fermentation in Edible Brown Algae 16. Production, Handling and Processing of Seaweeds in Indonesia17. Food Applications of By-Products From the Sea; 18. Mining Products from Shrimp Processing Waste and Their Biological Activities; 19. Selenium-Health Benefi t Values as Seafood Safety Criteria; 20. Role of Bacteria in Seafood Products; 21. Health Risks Associated with Seafood; About the Editor; Color Plate Section |
| Record Nr. | UNINA-9910816542303321 |
| Boca Raton, FL : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Seafoods : quality, technology and nutraceutical applications / Cesarettin Alasalvar, Tony Taylor (eds.)
| Seafoods : quality, technology and nutraceutical applications / Cesarettin Alasalvar, Tony Taylor (eds.) |
| Pubbl/distr/stampa | Berlin : Springer, c2002 |
| Descrizione fisica | xiv, 224 p. : ill. ; 24 cm |
| Disciplina | 664.94 |
| Soggetto non controllato |
Tecnologia alimentare
Carni e alimenti affini Pesci, molluschi, crostacei |
| ISBN | 9783540424765 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009790160403321 |
| Berlin : Springer, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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