Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

chapter 1|31 pages

Food from the Sea

chapter 2|34 pages

Components of Seafood

chapter 3|19 pages

Effects of Processing on Nutrients

chapter 5|32 pages

Adding and Removing Heat

chapter 6|40 pages

Controlling Water Activity

chapter 7|30 pages


chapter 10|21 pages

Extracting and Processing Marine Lipids