Fishery Products

Fishery Products by Rehbein Hartmut is an essential resource for anyone involved in the food industry, published by John Wiley and Sons Ltd in 2009. Spanning 496 pages, this comprehensive guide delves into the various methodologies for assessing the quality of fishery products. It covers a diverse range of techniques, including texture measurement, electronic nose and tongue assessments, NMR (Nuclear Magnetic Resonance), and color measurement. Whether you are a food scientist, chef, or industry professional, this book provides valuable insights into ensuring the highest standards of quality in fishery products. Enhance your knowledge and expertise in food science with this authoritative text that combines practical applications with scientific principles.