TY  - GEN
AU  - Yesim   Ozogul
TI  - Innovative technologies in seafood processing / Innovate technologies in seafood processing
T2  - Peces
SN  - 978-0-8153-6644-7
U1  - 664.93 IN58 
PY  - 2020///
CY  - United States, Florida
PB  - CRC Press
KW  - COMIDA MARINA
KW  - TECNOLOGÍA DE PROCESADO
N1  - Incluye: tabla de contenido, ilustraciones a blanco & negro, referencias e índice; 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
ER  -