The Seafood Industry

Species, Products, Processing, and Safety

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book The Seafood Industry by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118229538
Publisher: Wiley Publication: February 8, 2012
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118229538
Publisher: Wiley
Publication: February 8, 2012
Imprint: Wiley-Blackwell
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Wiley

Cover of the book BIM Handbook by
Cover of the book Differentiation of Chiral Compounds Using NMR Spectroscopy by
Cover of the book Just One Thing by
Cover of the book Smart Things to Know About Decision Making by
Cover of the book Lecture Notes: Clinical Biochemistry by
Cover of the book Non-Alcoholic Fatty Liver Disease by
Cover of the book Church 3.0 by
Cover of the book Counterterrorism by
Cover of the book Probabilistic Physics of Failure Approach to Reliability by
Cover of the book Plates by
Cover of the book Bauen mit Betonfertigteilen im Hochbau by
Cover of the book The Encyclopedia of Positive Psychology by
Cover of the book Lead, Sell, or Get Out of the Way by
Cover of the book Capillary Electrophoresis and Microchip Capillary Electrophoresis by
Cover of the book Nanomaterials by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy