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Fishery Products: Quality and Safety

Anjanette S. Tadena

281 pages
Arcler Education Inc
This book is intended to provide an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. The book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products. This book will serve as a tool to be used by fed and state regulatory officials in the evaluation of HACCP plans for fish and fishery products.
Author Bio
Anjanette obtained her degree from the University of the Philippines. She is also working on her Master's Degree in Environmental Science Specializing in Environmental Toxicity. Her fascination outside work are astrophotography and traveling. She is currently working as a Research Fellow at the Bureau of Agriculture and Fisheries Standards - Department of Agriculture, Philippines.