Description
Quality & quality changes in fresh fish
FAO Fisheries technical paper Series, Vol. 348
Author: HUSS
Language: EnglishSubjects for Quality & quality changes in fresh fish:
Publication date: 10-1995
196 p.
Out of Print
196 p.
Out of Print
Description
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This training manual and reference textbook, is a review of the state of the art of quality and quality changes in fresh fish. It focuses on: post mortem changes, quality changes and shelf life of chilled fish, improved fish handling methods both at artisanal and industrial levels and assessment of fish quality by sensory, chemical, physical and microbiological methods. It is complemented with a chapter on the assurance of fresh fish quality that is an introduction into HACCP (Hazard Analysis Critical Control Point). The document is complemented with appendixes containing practical information on how to conduct assessment tests and tables currently used in sensory quality assessment of fish in Europe.
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