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Chapter 16 - Fish and Shellfish

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Classification
  • Fishing Vs Culture
  • Composition
  • Processing
  • Products
  • Preservation.
  • Fish By-Products
  • Inspection
  • HACCP
  • Quality
  • Grading
  • Identifying Spoilage
  • New Products
  • Exercises
  • Resources
  • Review

Ag 101

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