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In this course, traditional processes, such as salting, drying and smoking, as well as fermented, marinated and boiled products, are discussed in detail. More advanced processes, such as canning, freeze-drying and irradiation, and various fisheries products and by-products are also described. Other subjects include quality assessment, the microbiology of spoilage, public health microbiology, landing and retail facilities, extension services and training.
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