Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition: Isolation of Functional Fish ...
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Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition: Isolation of Functional Fish Proteins New Developments in Japan Sensory Science Sanitation and HACCP Microbiology and Pasteurization Building on the foundation of the first edition, this new volume delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference. Jae Park speaks about his book on the CRC Press YouTube Channel.
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Add this copy of Surimi and Surimi Seafood, Second Edition (Food Science to cart. $39.95, very good condition, Sold by Salish Sea Books rated 5.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 2005 by CRC Press.
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Seller's Description:
Very Good++; Hardcover; Covers are clean and glossy with a few minor scratches to the back cover; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5Äù Äì 9.75Äù tall); Yellow and white covers with title in black lettering; 2nd Edition; 2005, CRC Press; 960 pages; "Surimi and Surimi Seafood, Second Edition (Food Science and Technology), " by Jae W. Park.
