Shared by:oxx78
Written by Leo M.L. Nollet
Edition: 2009
Format(s): PDF
Language: English
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.
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| Creation Date: | Mon, 19 Dec 2011 20:59:57 +0300 |
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| Handbook of Seafood and Seafood Products Analysis.pdf 9.59 MBs | |
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