This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. T

This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors o

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and asse

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