Author Description

This accessible guide to the science of fish quality is an essential resource for anyone involved in the seafood industry. With detailed explanations of the factors that affect fish quality, from harvest to processing to storage, author Hans Henrik Huss provides practical insights that can help producers and distributors ensure that their products are of the highest quality. With its clear prose and helpful diagrams, Fresh Fish: Quality and Quality Changes is a must-read for anyone passionate about seafood. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.