Rendered at 07:32:34 07/23/25
Full-size item image
Primary image for Biochemical Methods of Fish Quality Evaluations
Item image 1
Item image 2
Item image 3

Biochemical Methods of Fish Quality Evaluations

$55.22 MXN
$55.78 More info
Los buques de United States Us

Don't miss out on this item!

There is only 1 left in stock.

Las opciones de envío

Los buques de 1 business day Detalles
No hay precio de envío se especifica en MX
Los buques de United States Us

La política de devoluciones

Refunds available: See booth/item description for details

Protección de compra

Opciones de pago

PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted

Las opciones de envío

Los buques de 1 business day Detalles
No hay precio de envío se especifica en MX
Los buques de United States Us

La política de devoluciones

Refunds available: See booth/item description for details

Protección de compra

Opciones de pago

PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted

Rasgos del artículo

Categoría:

School Textbooks & Study Guides

cantidad disponible:

Sólo uno en stock, para muy pronto

Condition:

Good

Language:

English

Publication Year:

1990

Product Type:

Textbook

Subject:

Science & Tech

Country of Manufacture:

Canada

Detalles del anuncio

Envío de descuento:

Pesos de envío de todos los elementos se suman para el ahorro.

Publicado en venta:

Más de una semana

Artículo número:

379751948

Descripción del Artículo

Biochemical Methods of Fish Quality Evaluations by: P.J. Ke, B.G. Burns and N.B Helbig, 1990, paperback Condition: Cover and page stock shows yellowing. Otherwise the book is in very good condition. See pictures for Table of Contents. Publisher: MUN Publication Services, Memorial university of Newfoundland, St. John's, Newfoundland, 1990 Authors from: Biochemistry Department, Memorial University of Newfoundland and also Halifax Laboratories, Department of Fisheries and Oceans, Government of Canada, Halifax,, Nova Scotia Canada. Pages: 198 Dimensions: 9 x 6 x 0.5", 13 ounces This book is compilation of methods used to evaluate seafood developed and used by the Department of Fisheries and Oceans Canada. Scientific quality assessment methods for fish and aquatic products have been reviewed and selected from the documents of the Department of Fisheries Oceans (DFO) Halifax Laboratory. The work of re-writing and original manual preparation were carried out by Mr.Burns of DFO as well as Mr . A. Woyewoda and Ms. S. Shaw of the Canadian Institute of Fisheries Technology, TUNS . Recommended Methods for Assessment of Fish Quality, published in 1986 as Canadian Technical Report of Fisheries and Aquatic Products No. 1448 , was recommended to more than 15 nations by the International Symposium of Fish Quality Determination in Anchorage, Alaska in November, 1989 . Since then, some parts of this report have been translated into French, Portuguese, Japanese and Chinese for various research stations and for industry development . In the past two years, this report has been also used as a textbook for Marine Food Science and Technology at Memorial University of Newfoundland (MUN). With various comments and suggestions from other groups, a revised manuscript of this report with some additional methods has been completed and used for various routine operation as well as technology - transfer for DFO and MUN . Flavour and texture changes occur readily in fish and aquatic products for a variety of reasons. In fresh (iced) storage, biochemical and bacterial action produce specific measurable changes; in frozen storage, physical and enzymatic processes decrease quality. Standard procedures are necessary to obtain accurate measurements of degree of freshness comparable among different testing facilities . This collection of twenty-five laboratory methods is an attempt to compile such standard techniques and procedures for laboratory grading of fish and aquatic products. Drawn from current literature and experience and tested by the Department of Fisheries and Oceans and the Canadian Institute of Fisheries Technology, the procedures have been divided into sections of proximate composition, quality indices of refrigerated or fresh storage, quality indices of frozen storage and physical attributes. Each method includes an introductory section followed by application, principle of the method, precautions and notes, sample preparation, equipment, reagents, detailed procedures, calculations , typical examples and references where additional information may be obtained . The methods utilize long-standing procedures which may be carried out in moderately equipped laboratories providing a guide for both technical staff and new personnel in research as well as routine work .

Más en la tienda

Fish Quality Improvement : A Manual for Plant Operators. Practical Everyday... - $36.75 MXN Seafood Nutrition : Facts, Issues and Marketing of Nutrition in Fish & Shellfish - $55.22 MXN Packaging Regulations,  by S. Sacharow, Hardcover - $55.22 MXN Encyclopedia and Dictionary of Medicine and Nursing by Benjamin F. Miller and... - $54.10 MXN The Encyclopedia of Fish Cookery by A J McClane & A deZanger, Hardcover - $905.00 MXN Rare Signed CD: Denis Parker Snowman Blues, 1998 - $369.20 MXN Motorola Surfboard eXtreme Cable Modem SB6121 Up To160mbps - $332.45 MXN Cuisinart 5 Burner Ignitor Kit for Gas Grills: GAS2456AS GAS2556AS GAS1456ASO... - $295.32 MXN