| 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 | processing fishery products | en |
| dc.subject.asfa | fish spoilage | en |
| dc.subject.asfa | food technology | en |
