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Fish and Seafood Safety and Quality is a unique approach to presenting the most relevant scientific information accessible to a broad spectrum of industry researchers, p… Read more
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Fish and Seafood Safety and Quality is a unique approach to presenting the most relevant scientific information accessible to a broad spectrum of industry researchers, professionals, and students. Encyclopedic in nature, the book provides a solid foundation for learning complex issues surrounding safety and quality, while including practical, evidence-based studies to help further research. Fish and sea food are an important source of nutrients, dietary diversity, and provide macro- and micro-nutrients as well as individual components that have properties, such as therapeutic agents. However, fish and seafood can also be a source of harm via microbiological agents, toxins and heavy metals. Both the harmful and beneficial effects of fish and seafood need to be understood in their entirety.
Food scientists and technologists, food industry workers, seafood processors, allied food science practitioners, microbiologists, public health professionals, aquaculture professionals those interested in seafood importation, exportation, seafood processors and food health inspectors; students and professors
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