For individuals working in fishery and aquaculture processing, Rehbein and Oehlenschläger (Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany) assemble 22 chapters that detail the major instrumental methodologies used to assess the quality of fishery products, including assessment of authenticity, and quality assessment using methods like texture measurement, electronic nose and tongue, nuclear magnetic resonance, and color measurement. They emphasize applied methodologies rather than analytical methods, and discuss traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability. Chapters on the determination of organic and inorganic pollutants are excluded. Contributors work in fisheries and aquaculture, food research and safety, food science and nutrition, and engineering, in Europe and Iceland. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)