A guide to the grading of fish and shellfish / [authors, Krissana Sophonphong, Low Lai Kim, Lim Pang Yong]
Digitised Book 216.73.216.10 (0)
Information About
This manual endeavours to guide fish wholesalers, retailers, processors, inspectors and technologists who are confronted with the need to use sensory tests to evaluate the quality of fish and shellfish under iced storage. It also aims to objectively reflect the sensory changes in fish and shellfish with the chemical, biochemical and microbiological indices. The manual has been made user friendly by organising the data as simply as possible and by providing many coloured plates of fish and shellfish at different stages of spoilage to serve as a basis for comparison.
Additional Details
- Title
- A guide to the grading of fish and shellfish / [authors, Krissana Sophonphong, Low Lai Kim, Lim Pang Yong]
- Creators
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- Krissana Sophonphong, 1964-
- Subject
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- Fishery products--Quality control
- Fish inspection
- Fishes--Grading
- Shellfish--Grading
- Publisher
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- Southeast Asian Fisheries Development Center,
- National Library Board Singapore,
- Contributors
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- Lim, Pang Yong, 1947-
- Low, Lai Kim, 1960-
- Southeast Asian Fisheries Development Center. Marine Fisheries Research Dept.
- Thailand. Krom Pramong
- Digital Description
- application/pdf, col. ill.
- Table of Contents
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- Illustration, sensory, chemical and microbiological guidelines -- Fish. Four-fingered threadfin (Eleutheronema tetradactylum). Red snapper (Lutjanus altifrontalis). Seabass (Lates calcarifer). Eastern little tuna (Euthynnus affinis). Long tail tuna (Thunnus tonggol) -- Shellfish. Black tiger prawn (Penaeus monodon). Banana prawn (Penaeus merguiensis). Sand velvet shrimp (Metapenaeopsis barbata). Soft cuttlefish (Sepistenthis lessoniana) -- Appendix. Chemical and microbiological results from the experiment -- References.
- Copyright
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- All Rights Reserved. National Library Board Singapore 2009.