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Handbook of Seafood Quality, Safety and Health Applications. Cesarettin Alasalvar, Kazuo Miyashita, Fereidoon Shahidi, Udaya Wanasundara. Скачать (pdf, . 5 Mb).

Handbook of Seafood Quality, Safety and Health Applications.

ISBN-13: 978-1405180702. Why is ISBN important? ISBN. The safety and freshness/ quality of seafoods can be measured by sensory, non-sensory (, physico-chemical, and ogical), and statistical methods.

Health applications of seafood. Part I seafood quality.

ISBN: 978-1-405-18070-2 November 2010 Wiley-Blackwell 576 Pages. Health applications of seafood. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali). Methods used for fish freshness and quality assessment: from source to the consumer.

The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality .

The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists. The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world.

The global market for seafood products continues to increase year by year

The global market for seafood products continues to increase year by year. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts.

Kazuo Miyashita, Fereidoon Shahidi and Udaya Wanasundara .

Kazuo Miyashita, Fereidoon Shahidi and Udaya Wanasundara C. 2010 by Blackwell Publishing Ltd. P1: sfk/uks P2: sfk. c02 BLBK298-Alasalvar May 8, 2010 15:44 Trim: 244mm 172mm. 14 Seafood Quality, Safety and Health Applications. ultimately leads to the redundancy of raw whole fish evaluation procedures) and the demand. from supermarkets, for greater quality and traceability, may change this perspective. understanding the needs and demands of the consumer.

This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

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Seafood products are highly nutritious and provide a wide range of health-promoting compounds. Seafood products are highly nutritious and provide a wide range of health-promoting compounds. Safety and quality are especially crucial when dealing with seafoods: they are highly perishable products and so special attention must be paid to the factors that influence safety and quality, from the time of the catch to the time they are prepared for food and consumed.