The Seafood Industry Species, Products, Processing, and Safety
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Form:Einzelkauf Download
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Sprache:Englisch
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eBook Format:ePUB
- PDF 209,99 €
- ePUB 209,99 € ausgewählt
209,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
08.02.2012
Herausgeber
Linda Ankenman Granata + weitereVerlag
SybexSeitenzahl
468 (Printausgabe)
Dateigröße
5489 KB
Auflage
2. Auflage
Sprache
Englisch
EAN
9781118229538
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.
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