Chemistry in the kitchen: fish and fish products
Peter Bayliss
(Peter Bayliss is Senior Lecturer in Food Science and Technology at Manchester Metropolitan University, Manchester, UK)
1725
Abstract
Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post‐harvest storage of fish.
Keywords
Citation
Bayliss, P. (1996), "Chemistry in the kitchen: fish and fish products", Nutrition & Food Science, Vol. 96 No. 1, pp. 41-43. https://doi.org/10.1108/00346659610105897
Publisher
:MCB UP Ltd
Copyright © 1996, MCB UP Limited