1. Biochemical dynamics and the quality of fresh and frozen fish -- 2. Preservation of fish by curing (drying, salting and smoking) -- 3. Surimi and fish-mince products -- 4. Chilling and freezing of fish -- 5. Canning fish and fish products -- 6. Methods of identifying species of raw and processed fish -- 7. Modified-atmosphere packaging of fish and fish products -- 8. HACCP and quality assurance of seafood -- 9. Temperature modelling and relationships in fish transportation

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