Fishery products: quality, safety and authenticity

Food quality and safety issues continue to dominate the press, with most foodcompanies spending large amounts of money to ensure that the food quality andassessment procedures in place are adequate and produce good and safe food. This holds true for companies and labs responsible for the processing of fish into various products, those responsible for researching safe new products, anddepartments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by color measurement. The book also includes several chapters on assessment of authenticity, which is extremely important for thedetermination of which species have been used in a particular food product containing fish or shellfish.

• ISBN: 978-1-4051-4162-8
• Editorial: Wiley-Blackwell
• Encuadernacion: Cartoné
• Páginas: 496
• Fecha Publicación: 08/05/2009
• Nº Volúmenes: 1
• Idioma: Inglés