This book investigates the complex chemical and physical properties of proteins found in seafood. Authored by Zdzisław E. Sikorski, a recognized expert in the field, this work delves into the molecular structures, functional characteristics, and nutritional significance of proteins derived from various marine sources. It examines the impact of processing, storage, and environmental factors on protein integrity and quality, providing a comprehensive overview for researchers and industry professionals.

This text is recognized as a technical and comprehensive resource for professionals and academics focused on food science and marine biology. Its detailed chemical and physical analyses provide a foundational understanding of seafood protein behavior. The work is structured to offer deep insights into protein structure-function relationships and their implications for nutrition and food technology.