Book chapter
Quality index methods
Handbook of Seafood and Seafood Products Analysis, pp.463-480
CRC Press
2010
Abstract
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. [Book Synopsis]
Details
- Title
- Quality index methods
- Authors
- G Hyldig (Author)E Martinsdottir (Author)K Sveinsdottir (Author)R Schelvis (Author)H A Bremner (Author)
- Contributors
- L M Nollet (Editor)F Toldra (Editor)
- Publication details
- Handbook of Seafood and Seafood Products Analysis, pp.463-480
- Publisher
- CRC Press
- Date published
- 2010
- ISBN
- 9781420046335
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450248702621
- Output Type
- Book chapter
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