Seafood Chilling Refrigeration And Freezing

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Seafood Chilling, Refrigeration and Freezing
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Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality a
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Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality a
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Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a
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The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pre
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Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance