ABSTRACT

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

part |2 pages

PART I: CHEMISTRY AND BIOCHEMISTRY

chapter 2|10 pages

Peptides and Proteins

chapter 6|18 pages

Lipid Compounds

chapter 7|10 pages

Lipid Oxidation

part |2 pages

PART II: PROCESSING CONTROL

chapter 11|16 pages

Chemical Sensors

part |2 pages

PART III: NUTRITIONAL QUALITY

part |2 pages

PART V: SAFETY

chapter 36|22 pages

Veterinary Drugs