Handling Shellfish
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Handling Shellfish
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Author : Natural Resources Institute (Great Britain)
language : en
Publisher:
Release Date : 1995-01-01
Handling Shellfish written by Natural Resources Institute (Great Britain) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-01-01 with Shellfish categories.
Seafood Handling
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Author : A. I. Chamberlain
language : en
Publisher:
Release Date : 2001
Seafood Handling written by A. I. Chamberlain and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Fish as food categories.
The Seafood Industry
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Author : Linda Ankenman Granata
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-08
The Seafood Industry written by Linda Ankenman Granata 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 2012-02-08 with Technology & Engineering categories.
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Sanitation Of The Harvesting Processing And Distribution Of Shellfish
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Author : Center for Food Safe
language : en
Publisher: CRC Press
Release Date : 2021-05-30
Sanitation Of The Harvesting Processing And Distribution Of Shellfish written by Center for Food Safe and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-30 with Technology & Engineering categories.
Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities. It is also needed for guidance regarding the controlling of interstate shipments of shellfish. Anyone who interfaces with regulatory agency personnel and researchers in fisheries and environmental management will find this book to be essential.
Shellfish Processing And Preservation
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Author : Nalan Gökoğlu
language : en
Publisher: Springer Nature
Release Date : 2021-01-04
Shellfish Processing And Preservation written by Nalan Gökoğlu and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-04 with Technology & Engineering categories.
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Seafood Handling
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Author : Tony Chamberlain
language : en
Publisher:
Release Date : 2001
Seafood Handling written by Tony Chamberlain and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
Seafood Handling
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Author :
language : en
Publisher:
Release Date : 1990
Seafood Handling written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Fish as food categories.
Seafood Safety Processing And Biotechnology
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Author : Fereidoon Shahidi
language : en
Publisher: CRC Press
Release Date : 2020-08-19
Seafood Safety Processing And Biotechnology written by Fereidoon Shahidi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-19 with Technology & Engineering categories.
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
Fresh Seafood The Commercial Buyer S Guide
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Author : Ian Dore
language : en
Publisher: Osprey Books (NY)
Release Date : 1984
Fresh Seafood The Commercial Buyer S Guide 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 1984 with Cookery (Seafood) categories.
Microbial Safety Of Fishery Products
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Author : C. O. Chichester
language : en
Publisher: Academic Press
Release Date : 2013-09-03
Microbial Safety Of Fishery Products written by C. O. Chichester and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-03 with Technology & Engineering categories.
Microbial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.