Evaluation of Seafood Freshness Quality

Name: Evaluation of Seafood Freshness Quality
Price: 277.95 USD
Availability: InStock
ISBN: 9780471185802

✍️ Botta

Reader Score

4.4

(1 review)

$277.95

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Methods & Techniques

📚 EDITORIAL REVIEW

“This title is for food safety scientists and industrial QC managers, not home cooks. It requires no kitchen tools, just analytical rigor. If you seek recipes or meal inspiration, this technical manual on quality assessment will disappoint you entirely.

— Editorial Team

Author

Botta

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🏛 John Wiley & Sons 📅 1995 📔 Hardcover ISBN: 9780471185802

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📝 Description: Evaluation of Seafood Freshness Quality

Durch den Anwuchs internationaler Markte fur Frischfisch und andere Meeresfruchte und der einhergehenden Zunahme der verarbeitenden Industrie ist die Bestimmung und die Vorhersage der Qualitat von Seefisch und anderen Meeresfruchten ein ganz aktuelles Thema. Immer haufiger wird Fisch auf langen Transportwegen verfrachtet, bei denen die permanenten Qualitatskontrollen eine wichtige Rolle spielen. Der Autor des Buches hat fast zwei Jahrzehnte Erfahrung in der Qualitatsbestimmung und fasst in diesem Werk das wichtigste Wissen praxisorientiert zusammen. Das Buch ist fur alle die nutzlich, die in Verwaltung, Wissenschaft und Industrie mit den Qualitatsuntersuchungen von Meeresfruchten konfrontiert sind.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Based on its focus, the book is a highly technical, industry-focused reference rather than a general-interest kitchen guide. It is candidly not suitable for casual home cooks, beginners seeking everyday recipes, or readers looking for light food writing. Its rigorous focus on quality determination, administration, and industrial inspection makes it exclusively relevant to food scientists, seafood processors, and culinary professionals who require specialized technical expertise. It earns a solid rating for its target niche, provided the reader needs an authoritative, professional manual.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This title is for food safety scientists and industrial QC managers, not home cooks. It requires no kitchen tools, just analytical rigor. If you seek recipes or meal inspiration, this technical manual on quality assessment will disappoint you entirely.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Based on its focus, the book is a highly technical, industry-focused reference rather than a general-interest kitchen guide. It is candidly not suitable for casual home cooks, beginners seeking everyday recipes, or readers looking for light food writing. Its rigorous focus on quality determination, administration, and industrial inspection makes it exclusively relevant to food scientists, seafood processors, and culinary professionals who require specialized technical expertise. It earns a solid rating for its target niche, provided the reader needs an authoritative, professional manual.

❓ Frequently asked questions

No. It focuses strictly on technical methods for assessing freshness and predicting quality deterioration during transport, not on preparation or flavor profiles.

It is dense with industrial science aimed at professionals in administration and labs. Home cooks will find it dry, academic, and lacking practical culinary value.

📖 Who should read this

📜 Historical context

The text addresses the modern crisis of seafood logistics. As global markets expand and supply chains lengthen, ensuring freshness during transport has become critical. It reflects a contemporary, industry-driven focus on rigorous quality control protocols rather than traditional culinary heritage or regional cooking styles.