An Illustrated Guide To Shrimp Of The World
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An Illustrated Guide To Shrimp Of The World
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Author : Ian Dore
language : en
Publisher: Springer
Release Date : 2012-12-06
An Illustrated Guide To Shrimp Of The World written by Ian Dore and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
One Purpose and Structure.- Two Identifying Shrimp.- Three The Shrimp Encyclopedia.- Four The Illustrated Guide.- Five Specifications for Processing Shrimp.- Six Resources and Further Reading.- Indexes.- General Index.- Index of Scientific Names.- Index of Common, Commercial and F.A.O. Names.- Combined Index.
An Illustrated Guide To Shrimp Of The World
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Author : Ian Dore
language : en
Publisher: Springer
Release Date : 2012-04-29
An Illustrated Guide To Shrimp Of The World written by Ian Dore and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-29 with Science categories.
An Illustrated Guide To Shrimp Of The World
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Author : Ian Dore
language : en
Publisher: Osprey Books (NY)
Release Date : 1987
An Illustrated Guide To Shrimp Of The World written by Ian Dore and has been published by Osprey Books (NY) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Crustacea categories.
Design Operation And Training Manual For An Intensive Culture Shrimp Hatchery
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Author : Granvil Dean Treece
language : en
Publisher: DIANE Publishing
Release Date : 1999-06
Design Operation And Training Manual For An Intensive Culture Shrimp Hatchery written by Granvil Dean Treece and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-06 with Fish hatcheries categories.
Covers two species Penaeus monodon and Penaeus vannamei. It is organized into three main parts (Design, Operation, and Training). The design part focuses on two hatcheries and gives detailed plans of their construction as well as other options. The operation portion of the manual details the procedures for most efficient operation of a specific hatchery. This manual consists of compiled, presently known information important for training new personnel. Contains enough detail to provide the newcomer with knowledge to run a hatchery and provides details to assist the experienced hatchery manager. Illustrated.
Lobsters Of The World An Illustrated Guide
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Author : Austin B. Williams
language : en
Publisher: Springer
Release Date : 1988-12-30
Lobsters Of The World An Illustrated Guide written by Austin B. Williams and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-12-30 with Juvenile Nonfiction categories.
Post Harvest Processing Packaging And Inspection Of Frozen Shrimp A Practical Guide
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Author : Md. Abdul Hannan
language : en
Publisher: Springer Nature
Release Date : 2022-05-30
Post Harvest Processing Packaging And Inspection Of Frozen Shrimp A Practical Guide written by Md. Abdul Hannan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-30 with Technology & Engineering categories.
The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
Food Safety In Shrimp Processing
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Author : Laxman Kanduri
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Food Safety In Shrimp Processing written by Laxman Kanduri and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.
Marine Shrimp Culture
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Author : A.W. Fast
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Marine Shrimp Culture written by A.W. Fast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Science categories.
The commercial culture of marine shrimp in tropical areas has grown at a phenomenal rate during the last 10 to 15 years. This book provides a description of principles and practices of shrimp culture at one point in time and documents both historical events and conditions now. It also tries to look into the future. The volume provides both practical information about shrimp culture, as well as basic information on shrimp biology. It should be of value to researchers, consultant practitioners and potential investors in the marine shrimp culture industry.
The New Fresh Seafood Buyer S Guide
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Author : Ian Dore
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
The New Fresh Seafood Buyer S Guide written by Ian Dore and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Technology & Engineering categories.
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
An Illustrated Guide To Lobsters Of The World
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Author : Ian Dore
language : en
Publisher:
Release Date :
An Illustrated Guide To Lobsters Of The World written by Ian Dore and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.