Fresh Fish Quality And Quality Changes Fao Fisheries Series No 29

This accessible guide to the science of fish quality is an essential resource for anyone involved in the seafood industry. With detailed explanations of the factors that affect fish quality, from harvest to processing to storage, author Hans Henrik Huss provides practical insights that can help producers and distributors ensure that their products are of the highest quality. With its clear prose and helpful diagrams, Fresh Fish: Quality and Quality Changes is a must-read for anyone passionate about seafood.

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