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Surimi and Surimi Seafood, Second Edition (Food Science and Technology)From CRC Press
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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:
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.
- Sales Rank: #5191975 in Books
- Published on: 2005-03-29
- Original language: English
- Number of items: 1
- Dimensions: 2.11" h x 7.02" w x 9.34" l, 3.03 pounds
- Binding: Hardcover
- 960 pages
Review
"currently the source book for academics and industry people interested in surimi and surimi seafood products." -- Journal of Food Biochemistry
"…timely and clearly presented…." "…an excellent update of the 1992 volume…." -- Journal of Food Biochemistry
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