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303350 (v.2) Seafood Technology 201
Area: Muresk Institute Contact Hours: 5.0 Credits: 25.0 Lecture: 1 x 3 Hours Weekly Practical: 1 x 2 Hours Weekly
Introduction to post-harvest handling of fish and shellfish. Processes of spoilage of seafood products and methods of arresting them. The sensory properties of seafood and their importance in determining food acceptability. Methods of quality evaluation. Preservation methods. Public health aspects of fish products.
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