HANDBOOK ON FISH PROCESSING AND PRESERVATION 1. Physical Characteristics Of Fish 2. Chemical Characteristics Of Fish 3. Biological Characteristics Of Fish 4. Post Mortem Changes In Fish And Safety Hazards 5. Microbiology Of Fish And Fish Products 6. Wet Fish Handling And Preparation 7. Chilling And Chill Store 8. Freezing And Cold Storage 9. Canning Of Fish 10. Fish Paste Products 11. Fish Curing 12. Fish Products 13. Fish By Products 14. Food Additives In Fish Processing