This treatise gives a vivid description about the post mortem changes in fish, which is a prerequisite to the understanding of fresh fish handling and processing. Through several illustrations, the text has been extremely simplified for the understanding of the users. The book is perhaps first of its kind to deal with such a vital topic in great depth to delineate the importance of post mortem changes on the quality of fresh fish, and processed products and byproducts prepared from it. The book shall be a valuable piece of information for students, teachers, scientists, extension personnel and all associated with fisheries, particularly with fish processing technology.
