Evaluation of seafood freshness quality
Author(s)
Bibliographic Information
Evaluation of seafood freshness quality
（Food science and technology）
VCH, c1995
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Note
Includes bibliographical references (p. 157-174) and index
Description and Table of Contents
Description
Offers practical guidelines as well as methods of assessing, measuring and predicting the quality of seafood. This text should be of interest to technicians and professionals in the seafood industry, students in food science and food inspectors.
Table of Contents
- Chemical methods of evaluating freshness quality
- physical methods of evaluating freshness quality
- sensory evaluation - freshness quality grading
- sensory evaluation - attribute assessment.
by "Nielsen BookData"
