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Volume 96, Issue 1
1 February 1996
Nutrition & Food Science Cover Image for Volume 96, Issue 1
Research Article| February 01 1996

Chemistry in the kitchen: fish and fish products Available to Purchase

Peter Bayliss
Peter Bayliss
Peter Bayliss is Senior Lecturer in Food Science and Technology at Manchester Metropolitan University, Manchester, UK
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1996
Nutrition & Food Science (1996) 96 (1): 41–43.
https://doi.org/10.1108/00346659610105897

Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post‐harvest storage of fish.

Keywords:
Consumers, Fisheries, Food
© MCB UP Limited
1996
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