Fishery products: Quality, safety and authenticity
Rehbein, H.; Oehlenschläger, J. (Ed.) (2009). Fishery products: Quality, safety and authenticity. Blackwell Publishers: West Suss. ISBN 978-1-4051-4162-8. 477 pp. https://dx.doi.org/10.1002/9781444322668
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| Available in | Authors |
VLIZ: Exploitation of natural resources [105936]
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| Authors | | Top |
- Rehbein, H., editor
- Oehlenschläger, J., editor
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| Abstract |
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 assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. |
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