|  | Botta, J. R.
Evaluation of Seafood Freshness Quality
Edited by Hui, Y. H.
1. Edition June 1995
182.- Euro
1995. 180 Pages, Hardcover
48 Fig., 37 Tab.
- Handbook/Reference Book -
ISBN 978-0-471-18580-2 - John Wiley & Sons
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| Short description
Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood. Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood.
From the contents
Chemical Methods of Evaluating Freshness Quality.
Physical Methods of Evaluating Freshness Quality.
Sensory Evaluation: Freshness Quality Grading.
Sensory Evaluation: Attribute Assessment.
Conclusion.
Glossary.
References.
Index.
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