Preservation and Marketing of Spanish Mackerel. Effects of Radiation, Food Additives and Low Temperature on the Preservation

      Аннотация: Fishes meet about 80% demand of animal protein. With increasing this demand, it is necessary to preserve fishes scientifically for its adequacy. Traditional preservation techniques of fishes are not more scientific. A deeper understanding of preservation techniques is essential if we have to preserve or improve the quality of fishes. The basic objective of this book is to provide advanced knowledge about the preservation techniques and also marketing of fishes. The text of the book is accompanied with simple and self-explanatory. This book can be used as a reference book by them who are preparing for thesis, report, dissertation, project or research work on preservation techniques and marketing of fishes.

Ключевые слова: Marketing, Radiation, low temperature, Spanish Mackerel, Food Additives