The Seafood Industry

The Seafood Industry

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The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martina€™s classic publication, The Seafood Industry . Covering all aspects of the commercial fish and shellfish industries a€“ from harvest through consumption a€“ 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 todaya€™s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.Read the label and follow storage and cooking or heating instructions carefully. Use ... Surimi seafood should be stored in the refrigerator for no longer than 14 days (follow the manufacturersa#39; a€œuse by datea€ if present on unopened package), anbsp;...

Title:The Seafood Industry
Author:Linda Ankenman Granata, George J. Flick, Jr., Roy E. Martin
Publisher:John Wiley & Sons - 2012-05-01


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