Description
The Microbiology Handbook of Fish and Seafood is a definitive guide to understanding microbial populations and their effects on fish and seafood products. This resource covers essential topics including bacterial identification, pathogenic organisms, and spoilage mechanisms specific to aquatic foods.
The handbook provides practical knowledge on food safety protocols, quality control measures, and preservation methods critical to the seafood industry. It addresses contamination sources, detection methods, and risk assessment procedures to maintain product integrity throughout the supply chain.
Authored by Fernandes and published by Medtech, this hardcover edition serves researchers, food scientists, quality assurance professionals, and industry practitioners. The technical content combines theoretical microbiology principles with real-world applications relevant to commercial seafood processing and distribution.
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