Seafood processing: technology, quality and safety
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers…
The book throws light on various aspects of fish, its processing and preservation methods. It contains mainly 14 chapters such as Physical, chemical, biological characteristics of fish, post-mortem changes, microbiology of fish and fishery products, fish handling, chilling and c…
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemic…