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General information on the classification and characteristics of the main families of commercial fish, body structure, mass composition, industrial distribution, chemical composition of meat and nutritional value, fish diseases are provided. Particular attention is paid to the generalisation of current trends and prospects for the development of the market and technology of fish products, ways to expand their range, quality and safety throughout the life cycle.

The textbook is intended for students of higher education institutions majoring in Commodity Research and Commercial Business, and can also be useful for training process engineers, fish processing industry specialists and a wide range of specialists in the relevant field.