Water bioresources. Characterization and processing. Tutorial

The book contains the most complete training material on biology issues, the techno-chemical characteristics of aquatic biological resources and the basics of their industrial processing technology.
The following main sections on the food group under consideration are presented to the textbook: brief information on biology, the techno-chemical characterization of the main objects of fishing and technologies for their processing.
A textbook is intended for students of higher professional educational institutions students in the field of training "Product Technology and Catering Organization" (Bachelor (Master)), "Food products of animal origin" (Bachelor (Master)), as well as for students average professional institutions studying in these areas. Can be used by students for independent work.
2nd edition, processed and supplemented