The Seafood Industry (PDF)
Species, Products, Processing, and Safety
(Sprache: Englisch)
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...
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...
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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.
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.
Autoren-Porträt
Linda Ankenman Granata is a Research Associate at theDepartment of Food Science and Technology, Virginia Tech,
Blacksburg, Virginia.
George J. Flick, Jr. is University Distinguished
Professor at the Department of Food Science and Technology,
Virginia Tech, Blacksburg, Virginia.
Roy E. Martin was formerly Senior Vice President (Science
and Technology) at the National Fisheries Institute. He is
currently a Seafood Industry Consultant based in Spring Hill,
Florida.
Bibliographische Angaben
- 2012, 2. Auflage, 488 Seiten, Englisch
- Herausgegeben: Linda Ankenman Granata, George J. Flick, Roy E. Martin
- Verlag: John Wiley & Sons
- ISBN-10: 1118229398
- ISBN-13: 9781118229392
- Erscheinungsdatum: 01.02.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 19 MB
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Sprache:
Englisch
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