مؤلف: F. Shahidi

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organ …

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means …

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, cont …