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Seafoods: Quality, Technology and Nutraceutical Applications — an Overview

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Seafoods — Quality, Technology and Nutraceutical Applications

Abstract

This introductory chapter provides an overview of the topics covered in this book. It introduces the evaluation of seafood quality, safety, processing technology, and nutraceutical applications and sets them in the overall context of the fish processing industry. It also highlights some of the important advances in these fields.

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Authors
  1. Cesarettin Alasalvar
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Editors and Affiliations

  1. Faculty of Health and Life Sciences Food Research Centre, University of Lincoln, Brayford Pool, LN6 7TS, Lincoln, UK

    Cesarettin Alasalvar  & Tony Taylor  & 

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© 2002 Springer-Verlag Berlin Heidelberg

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Alasalvar, C. (2002). Seafoods: Quality, Technology and Nutraceutical Applications — an Overview. In: Alasalvar, C., Taylor, T. (eds) Seafoods — Quality, Technology and Nutraceutical Applications. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-09836-3_1

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  • DOI: https://doi.org/10.1007/978-3-662-09836-3_1

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-07635-0

  • Online ISBN: 978-3-662-09836-3

  • eBook Packages: Springer Book Archive

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