Control of Fish Quality provides an invaluable starting point for personnel in the fish industry concerned with fish quality and control.

This book provides sound practical advice in as non-technical language as possible on the quality control of fishery products. It was written for fish technologists, industrial technical managers and fishery administrators.

Contents

1. Quality terminology
2. Intrinsic quality
3. Quality deterioration and extrinsic quality defects in raw material
4. Quality deterioration and defects in products
5. Safe to eat?
6. Microbiology of products and further aspects of quality
7. Methods of assessing and selecting for quality
8. Organization of quality assurance and official inspection
9. Standards
10. Codes of practice

Index

Click here to see books of related interest.