Quality and quality changes in fresh fish
著者
書誌事項
Quality and quality changes in fresh fish
（FAO fisheries technical paper, 348）
Food and Agriculture Organization of the United Nations, 1995
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注記
Includes bibliographical references (p. 170-191) and index
内容説明・目次
内容説明
This training manual and reference textbook is a review of current knowledge on quality and quality changes in fresh fish. It focuses on: post-mortem changes; quality changes and shelf-life of chilled fish; improved fish handling methods at both artisanal and industrial levels; and assessment of fish quality by sensory, chemical, physical and microbiological methods.
目次
- Aquatic resources and their utilization
- biological aspects
- chemical composition
- post-mortem changes in fish
- quality and shelf life of chilled fish
- improved fish handling methods
- assessment of fish quality
- assurance of fresh fish quality.
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