Analytical methods for estimation freshness of fish

dc.contributor.author	Uchiyama, Hitoshi
dc.date.accessioned	2018-03-27T03:01:39Z
dc.date.available	2018-03-27T03:01:39Z
dc.date.issued	1978-09
dc.identifier.citation	Uchiyama, H. (1978). Analytical methods for estimating freshness of fish. Training Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.uri	http://hdl.handle.net/20.500.12067/508
dc.description.abstract	It needs hardly be stressed that freshness is one of the essential factors of fisheries products. The quality of fresh fish as well as that of processed fisheries products depends upon the freshness of fish when it is landed at the port, delivered to the factory or sold to the consumer. Therefore, the problem of fish preservation, in other words "how to keep the freshness of caught fish", is of prime importance in order to increase the added value of marine products.	en
dc.language.iso	en	en
dc.publisher	Training Department, Southeast Asian Fisheries Development Center	en
dc.title	Analytical methods for estimation freshness of fish	en
dc.type	Book	en
dc.subject.asfa	fishery products	en
dc.subject.asfa	quality assurance	en
dc.subject.asfa	methodology	en
dc.subject.asfa	Processed fishery products	en
dc.subject.asfa	fish spoilage	en
dc.subject.asfa	food technology	en