Handbook of Seafood and Seafood Products Analysis

This 2nd edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in 6 sections. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques, and also giving future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.

Author: Fidel Toldrá, Leo Nollet

Publisher: CRC Press

Publication Date: Mar 08, 2024

Number of Pages: NA pages

Language: English

Binding: Hardcover

ISBN-10: 1032266783

ISBN-13: 9781032266787