The author offers insights into the detection and prevention of common problems . . . A good useful book.
Nothing stale about it.
As good as old wine. Furthermore, consumer taste is moving to more highly perishable fish products which require more careful attention in preparation and storage. The fourth edition of Control of Fish Quality, which is truly international in scope, provides sound and practical advice on all aspects of this subject, from harvesting to retailing. Professor Connell is an expert in this field and this text, particularly praised for its accessibility, has been a favourite among both students and professionals since it was first published. The new fourth edition is a comprehensive revision which takes full account of all new findings and ideas to emerge in the five years since publication of the last edition.