Index page for: Seafood: Resources, Nutritional Composition, and Preservation

Table of Contents Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch for Preservation and Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry. Index.