Food engineering and processing,
Food safety and quality,
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Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. This resource provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals. 550 p.