seafood

Md. Latiful Bari is a well-known food safety researcher in Asia, and Koji Yamazaki is a famous Professor of Faculty of Fisheries Sciences at Hokkaido University, Japan. Both have many years’ experience of teaching food/fish microbiology to university students, to professionals within the seafood industry and to personnel working in government regulatory bodies. The book is essential reading for all those studying fish science, technology and seafood microbiology. It is also a valuable resource for government and seafood company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.