Huss, Hans Henrik. (1995) Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No.348 . Food and Agricultural Organisation (FAO), Rome. ISBN 92-5-103507-5/0429-9345
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Official URL: https://www.fao.org/3/v7180e/v7180e00.htm
Abstract
This book is an update on the state of the art of quality and quality changes in fresh fish. After a brief introduction and review of aquatic resources and their utilization, it analyses the biological aspects and chemical composition that can influence fish quality, particular attention is given to post mortem changes and their important role in early quality changes.
| Item Type: | Books |
|---|---|
| Class Number: | 400.QUA002 |
| Keywords: | Fish Quality, Storage, Hazard Analysis and Critical Control Point (HACCP), Biological Aspects, Chemical Composition |
| Subjects: | Aquaculture |
| Depositing User: | Users 4 not found. |
| Date Deposited: | 16 Nov 2021 05:54 |
| Last Modified: | 16 Nov 2021 05:54 |
| URI: | http://icsfarchives.net/id/eprint/2313 |
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