The Resource Evaluation of seafood freshness quality, J.R. Botta

Evaluation of seafood freshness quality, J.R. Botta

Label
Evaluation of seafood freshness quality
Title
Evaluation of seafood freshness quality
Statement of responsibility
J.R. Botta
Creator
Subject
Language
eng
Member of
Dewey number
664/.9497
Illustrations
illustrations
Index
index present
LC call number
TX556.5
LC item number
.B68 1995
Literary form
non fiction
Nature of contents
bibliography
Series statement
Food science and technology
Label
Evaluation of seafood freshness quality, J.R. Botta
Publication
Bibliography note
Includes bibliographical references (p. 157-174) and index
http://library.link/vocab/branchCode
  • zbnus
  • glg
Contents
1. Introduction -- 2. Chemical Methods of Evaluating Freshness Quality -- 3. Physical Methods of Evaluating Freshness Quality -- 4. Sensory Evaluation: Freshness Quality Grading -- 5. Sensory Evaluation: Attribute Assessment -- 6. Conclusion
Control code
000011289868
Dimensions
25 cm
Extent
viii, 180 p.
Isbn
9781560816126
Isbn Type
(alk. paper)
Lccn
94040213
Other physical details
ill.
http://library.link/vocab/recordID
.b17123744
System control number
  • rmr8292903
  • (OCoLC)31517223

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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