This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both pr

Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy

Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.

Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application