Fish is one of the most perishable commodities, and consumer taste is moving to more highly perishable fish products which require even more careful attention in preparation and storage. This book provides practical advice on quality control of fish and fish products, for fish and food technologists and all who need to know about fish quality and the safety of fish products and processing.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Editions-Typ
Illustrationen
Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-0-85238-169-4 (9780852381694)
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Schweitzer Klassifikation
What is quality?; Intrinsic quality; Quality deterioration and extrinsic quality defects in raw material; Quality deterioration and defects in products; Further aspects of quality; Methods of assessing and selecting for quality; Organisation of quality control and official inspection; Standards; Codes of practice; Appendices; Suggested further reading and references.
