Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality a

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality a

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pre

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce