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Handbook of seafood and seafood products analysis
Nollet, L.M.L.; Toldrá, F. (Ed.) (2009). Handbook of seafood and seafood products analysis. CRC Press: Boca Raton. ISBN 978-1420046-33-5. xviii, 910 pp. https://dx.doi.org/10.1201/9781420046359
Beschikbaar in  Auteurs 
    VLIZ: Biological Resources RES.70 [105584]
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    Food > Human food > Seafood
    Literature > Publications > Reference works > Books > Handbooks
    Marien/Kust
Auteurs  Top 
  • Nollet, L.M.L., redacteur
  • Toldrá, F., redacteur
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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, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.
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