ABSTRACT
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t
TABLE OF CONTENTS
part |2 pages
PART I: CHEMISTRY AND BIOCHEMISTRY
part |2 pages
PART II: PROCESSING CONTROL
part |2 pages
PART III: NUTRITIONAL QUALITY
part |2 pages
PART IV: SENSORY QUALITY
part |2 pages
PART V: SAFETY