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Seafood Processing
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Availability, Consumption Pattern, Trade, and Need for Value Addition Postharvest Quality Changes and Safety Hazards Bulk Handling and Chilling Quick Freezing and Individually Quick Frozen Products Cook-Chill Processing Modified-Atmosphere Packaging Retort Pouch Packaging Mince and Mince-Based Products Coated Products Radiation Processing High Pressure Processing Value Addition of Freshwater and Aquacultured Fishery Products Gel Formation of Fish Structural Proteins by pH Changes and Its Applications Applications of Enzymes in Fish Processing and Quality Control Nutritional Value and Processing Effects Appendix Index

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