The Seafood Industry
Species, Products, Processing, and Safety
Buch in deiner Nähe kaufen
Beschreibung
The Seafood Industry: Species, Products, Processing, and Safety,Second Edition is a completely updated and contemporaryrevision of Flick and Martin's classic publication, TheSeafood Industry. Covering all aspects of the commercial fishand shellfish industries - from harvest through consumption- the book thoroughly describes the commercial fishery of thewestern hemisphere. The international audience will also find thecoverage accessible because, although species and regulations maydiffer, the techniques described are similar worldwide,. The secondedition contains a significant expansion of the material includedin the first edition. Examples include: high pressure processing;inclusion of additional major crustacean species of commerce;fishery centers and development programs; handling methods onfishing vessels; and new chapters on Toxins, Allergies, andSensitivities; Composition and Quality; and Risk Management andHACCP; and Processing Fin Fish. The SeafoodIndustry: Species, Products, Processing, andSafety, comprehensive in scope and current withtoday's issues, will prove to be a great asset to anyindustry professional or seafood technologist working in the field.
Autor*in
Linda Ankenman Granata
Themen in »The Seafood Industry«
Aquaculture, Fisheries & Fish Science Aquakultur, Fischereiwesen u. Fischforschung Fischereiwesen Fischindustrie Fisheries Fleisch, Fisch, Geflügel Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmittelindustrie Meat, Fish & Poultry Meeresfrüchte
Stimmen zu »The Seafood Industry«
"The authors present valuable technical information andinsight for the handling and processing of commercially importantspecies of finfish and shellfish while making the complexunderstandable. For a technical work, it is an enjoyable read.Every seafood technology or marketing student or professionalshould add this volume to his or her bookshelves." (Journal of Aquatic Food Product Technology, 25December 2013)
()