S Felix

This practical manual offers a detailed guide to the taxonomy of finfish, including essential procedures for sample collection, preservation, and species identification. It covers various fish orders, including Hexanchiformes, Squaliformes, and Perciformes, along with methods for morphometric measurements, meristic counts, and advanced techniques such as DNA barcoding and karyotyping. With comprehensive instructions and methodologies, this manual is designed to support students and researchers in effectively identifying and classifying finfish, enhancing their practical understanding of aquatic taxonomy.

This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clostridium spp., Salmonella spp., Shigella spp., Staphylococcus spp., Escherichia coli. etc. This book also provides details on fungus, parasitic and viral pathogen associated with fish and fishery products. This book gives details on conventional and advance techniques involved in microbial analysis.

The present book entitled ""Fish in Nutrition"" comprises of eleven chapters which covers right from the nutritional composition of fish and shellfish to the effect of different cooking methods on nutritional composition of fish. It provides a detailed note on the macro and micro-nutrients present in fish and also the factors affecting their composition. This book will be highly useful for students of fisheries university and researchers pursuing careers in fisheries, food, nutrition and allied courses.