CONTENTS

Foreword - (v)

Preface - (vii)

Acknowledgements - (ix)

1. Biochemistry and Nutrition -(1-28)

2. Bacteriology - (29-56)

3. Onboard Handling and Preservation - (57-76)

4. Drying and Dehydration - (77-104)

5. Salt Curing - (105-121)

6. Smoking - (122-136)

7. Marinades - (137-145)

8. Fermented Products - (146-157)

9. Canning - (158-220)

10. Freezing - (221-260)

11. Modified Atmosphere Packaging - (261-270)

12. Mince and Mince-based Products - (271-287)

13. Battered and Breaded Products - (288-307)

14. Freeze-drying - (308-323)

15. Irradiation - (324-337)

16. Transportation of Live Fish - (338-353)

17. Packaging - (354-375)

18. Quality Assurance - (376-391)

19. Byproducts - (392-433)

Index - 435