This book investigates the diverse methodologies for assessing the quality and authenticity of fishery products. It covers instrumental techniques such as texture measurement, electronic nose and tongue, NMR, and color measurement, alongside crucial chapters on determining the species used in fish or shellfish-containing food products.

The book is regarded as a comprehensive resource for understanding the analytical techniques applied to fishery products. Its focus on both quality assessment and authenticity determination makes it a valuable reference for professionals in food science and quality control. The detailed coverage of various instrumental methods provides a thorough overview of the current state of the field. This work serves as an important guide for those involved in the analysis and verification of seafood.