+44 1803 865913
Edited By: Leo ML Nollet and Fidel Toldra
910 pages, 128 b/w photos and illustrations, 67 tables
A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
The text describes a broad range of techniques and methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses and marine toxins. It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.
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