149 pages with an additional page accrued every 5 hours, capped at 149 pages
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Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by color measurement. The book also includes several chapters on assessment of authenticity, which is extremely important for the determination of which species have been used in a particular food product containing fish or shellfish.
We do not deliver the extra material sometimes included in printed books (CDs or DVDs).