Fish handing, preservation and processing in the tropics: part 2

Contents: 1) salting of fish: salt and methods; 2) drying of fish: basic principles and methods; 3) smoking of fish; 4) marinades; 5) organoleptic (sensory) measurement of spoilage; 6) microbiology of spoilage; 7) microbiology of fish spoilage; 8) public health micriobiology; 9) international standards for fisheries products; 10) large-scale fish landing facilities; 11) small-scale landing facilities: design and operation; 12) retail sale facilities; 13) fisheries extension services: their role in rural development; 14) training in the field.