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Seafood industry --- Fruits de mer --- Industrie

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Seafood --- Food consumption --- Fruits de mer --- Aliments --- Consommation

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Fish Products --- standards --- FISH PRODUCTS --- standards. --- Fish products --- Standards. --- ALIMENTS --- HYGIENE --- FRUITS DE MER

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This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption. These topics provide a platform to develop various aquaculture/biotechnology studies. The book is essential reading for the novice and expert in marine-related fields such as aquaculture, as well as those in biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.

Seafood --- Food --- Fishery processing. --- Fisheries. --- Fruits de mer --- Aliments --- Produits de la pêche --- Pêches. --- Composition. --- Composition chimique. --- Transformation. --- Produits de la pêche --- Pêches.

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Algues marines comestibles -- Recettes --- Aliments naturels -- Recettes --- Cheese -- Use in cooking --- Cookery (Cheese) --- Cookery (Fish) --- Cookery (Marine algae) --- Cookery (Meat) --- Cookery (Natural foods) --- Cookery (Sea food) --- Cookery (Seafood) --- Cookery (Seaweed) --- Cookery (Shellfish) --- Cookery (Vegetables) --- Cooking (Cheese) --- Cooking (Fish) --- Cooking (Health foods) --- Cooking (Marine algae) --- Cooking (Meat) --- Cooking (Natural foods) --- Cooking (Organic foods) --- Cooking (Sea food) --- Cooking (Seafood) --- Cooking (Seaweed) --- Cooking (Shellfish) --- Cooking (Vegetables) --- Cooking with cheese --- Cooking with marine algae --- Cooking with seafood --- Cooking with shellfish --- Crustacés -- Recettes --- Cuisine (Algues marines) --- Cuisine (Aliments naturels) --- Cuisine (Crustacés) --- Cuisine (Fromage) --- Cuisine (Fruits de mer) --- Cuisine (Légumes) --- Cuisine (Poisson) --- Cuisine (Poissons d'eau douce) --- Cuisine (Poissons de mer) --- Cuisine (Produits de la pêche) --- Cuisine (Viande) --- Cuisine de la mer --- Desserten --- Desserten -- Recepten --- Desserts --- Desserts -- Recettes --- Fromage -- Recettes --- Fruits de mer -- Recettes --- Groenten -- Recepten --- Groenten in de keuken --- Health foods --- Kaas -- Recepten --- Koken met kaas --- Koken met schaaldieren --- Koken met zeevruchten --- Koken met zeewier --- Kookkunst (Eetbare zeevis,schaal- en schelpdieren) --- Kookkunst (Groenten) --- Kookkunst (Kaas) --- Kookkunst (Natuurvoeding) --- Kookkunst (Schaaldieren) --- Kookkunst (Vis) --- Kookkunst (Vlees) --- Kookkunst (Zeevruchten) --- Kookkunst (Zeewier) --- Légumes -- Recettes --- Marine algae -- Use in cooking --- Nagerechten --- Natuurvoeding -- Recepten --- Poisson -- Recettes --- Schaaldieren -- Recepten --- Seafood -- Use in cooking --- Seaweed cookery --- Seaweed cooking --- Shellfish -- Use in cooking --- Viande--Recettes --- Vis -- Recepten --- Vlees--Recepten --- Zeewier -- Recepten --- Bee Collection --- Kookboek --- PXL-Central Office 2016 --- kookboek --- eetpatroon