£91.83

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£92 today · usual range £81–£100 · best ever £81

Springer Seafoods: Chemistry, Processing Technology and Quality

Amazon

Price History & Forecast

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Last 56 days · 56 data points (no recent data)

Historical
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£100.46 £78.57 £83.35 £88.12 £92.90 £97.67 £102.45 25 July 2026 07 August 2026 21 August 2026 04 September 2026 18 September 2026
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Price Distribution

Price distribution over 56 days • 3 price levels

Days at Price
Current Price
31 days 1 day · current 24 days 0 8 16 23 31 £81 £92 £100 Days at Price

Price Analysis

Most common price: £81 (31 days, 55.4%)

Price range: £81 - £100

Price levels: 3 different prices over 56 days

Description

Seafoods have a variable protein content that tends to deteriorate rapidly during post-mortem, largely due to post-mortem biochemical changes in proteins and non-protein nitrogenous compounds. This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered. This book should be of interest to seafood scientists and technologists; food chemists; biochemists; and microbiologists and sensory scientists in the industrial and academic sectors.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
01 July 1994
Listed Since
31 March 2010

Barcode

No barcode data available

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