Seafood Biochemistry
- Publisher's listprice GBP 140.00
-
69 090 Ft (65 800 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 6 909 Ft off)
- Discounted price 62 181 Ft (59 220 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
69 090 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Delve Publishing
- Date of Publication 30 September 2025
- ISBN 9781779563729
- Binding Hardback
- No. of pages255 pages
- Size 229x152 mm
- Weight 666 g
- Language English 700
Categories
Short description:
Examining the intricate biochemistry underpinning seafood quality and safety, this work delves into composition, post-harvest shifts, allergenic factors, toxin regulation, and waste management. Bridging scientific research with industry practices, it offers key insights for experts and researchers.
MoreLong description:
The comprehensive book Seafood Biochemistry explores the diverse biochemical processes that guarantee the nutritional value, safety, and quality of seafood products. The book covers important topics like seafood composition, post-harvest biochemical changes, seafood quality assessment, seafood processing technologies, seafood allergenicity, biogenic amines, seafood toxins, seafood waste utilization, and advancements in seafood processing technologies. This book offers a deep understanding of the various chemical processes that affect the biochemical quality of seafood, making it a valuable resource for researchers, food technologists, and industry professionals. It serves as a link between the fish sector and the scientific community, providing vital information and promoting a deeper comprehension of the subject at hand.
MoreTable of Contents:
- Chapter 1 Introduction to Seafood Biochemistry
- Chapter 2 Composition of Seafood
- Chapter 3 Post-Harvest Biochemical Changes in Seafood
- Chapter 4 Quality Assessment of Seafood
- Chapter 5 Processing Technologies for Seafood
- Chapter 6 Nutritional Value and Health Benefits of Seafood
- Chapter 7 Allergenicity of Seafood
- Chapter 8 Biogenic Amines in Seafood
- Chapter 9 Seafood Toxins
- Chapter 10 Seafood Waste Utilization
- Chapter 11 Advances in Seafood Processing Technologies
