Addressing various aspects of seafood quality, this 12th volume in the Chemical & Functional Properties of Food Components series focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. Particular emphasis is placed on how physical, chemical, and biological characteristics of the marine environment impact technological suitability, sensory quality, nutritional value, health-promoting activity, and safety aspects of raw seafood materials. The authors explain how to enhance the desirable sensory quality...