Evaluation of seafood freshness quality
1995
Botta, J. Richard
Presents a practical overview of the different methods that may be used to evaluate freshness quality of seafood. This overview allows seafood processors, purchasers, and/or regulators to compare their specific needs for measuring freshness quality with the strengths and weaknesses of various scientifically sound methods, enabling them to select a method that has maximum benefits and minimum weaknesses for their specific situation. Topics covered include chemical methods of evaluating freshness quality; physical methods of evaluating freshness quality; sensory evaluation; etc.
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书目信息
出版者 VCH | New York : VCH, ©1995
