Innovative technologies in seafood processing / Innovate technologies in seafood processing / 
Yesim   Ozogul (Editor) 
 - Primera edición. 
 - United States,  Florida:  CRC Press,  2020 
 - 375 páginas.  Tapa dura,  16 x 24 cm. 
 - Peces .
<br/><br/> Incluye: tabla de contenido, ilustraciones a blanco & negro, referencias e índice 
<br/><br/>1.	Advances in Chilling, -- 2. Advances in Freezing and Thawing, -- 3.Advances in Packaging, -- 4.Applications of Edible Films and Coatings in Aquatic Foods, -- 5.High-Pressure Processing of Seafood, -- 6.Byİlknur Ucak, Stefan Toepfl, -- 7.Irradiation Technology, -- 8.Application of Ultrasonication in Seafood Processing, -- 9.Pulsed Electric Field Processing, -- 10.Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood Thawing, -- 11 .Ozone Application in Seafood Processing, -- 12.Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods, -- 13.Application of Natural Antimicrobial Strategies in Seafood Preservation, -- 14. Sous Vide Technology, -- 15. Nanotechnological Applications, -- 16. Novel Thermal Sterilization Technologies in Seafood Processing, -- 17. Advances in Discard and By-product Processing, -- 18.Other Innovative Technologies in Seafood Processing 
<br/><br/><label>ISBN: </label>978-0-8153-6644-7 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COMIDA MARINA<br/>TECNOLOGÍA DE PROCESADO
<br/><br/><label>Dewey Class. No.: </label>664.93 IN58