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Shellfish safety and quality /
Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, t...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England ; Boca Raton, Florida :
Woodhead Publishing Limited : CRC Press,
2009.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874155254 | ||
| 003 | OCoLC | ||
| 005 | 20231120111539.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140208t20092009enka ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d COO |d AU@ |d N$T |d YDXCP |d CRCPR |d EBLCP |d DEBSZ |d OCLCQ |d RBN |d UAB |d OCLCF |d D6H |d CEF |d OTZ |d WYU |d UKAHL |d OCLCQ |d S2H |d OCLCO |d OCLCQ | ||
| 019 | |a 798341035 |a 871224479 |a 1097107647 | ||
| 020 | |a 9781845695576 |q (electronic bk.) | ||
| 020 | |a 1845695577 |q (electronic bk.) | ||
| 020 | |a 1845691520 | ||
| 020 | |a 9781845691523 | ||
| 020 | |a 1420077929 | ||
| 020 | |a 9781420077926 | ||
| 020 | |a 1601197918 | ||
| 020 | |a 9781601197917 | ||
| 020 | |z 9781845691523 | ||
| 020 | |z 9781420077926 | ||
| 035 | |a (OCoLC)874155254 |z (OCoLC)798341035 |z (OCoLC)871224479 |z (OCoLC)1097107647 | ||
| 050 | 4 | |a QL401 |b .S545 2009eb | |
| 070 | |a RA602.S6 |b S545 2009 | ||
| 082 | 0 | 4 | |a 363.1929 |2 23 |
| 245 | 0 | 0 | |a Shellfish safety and quality / |c edited by Sandra E. Shumway and Gary E. Rodrick. |
| 264 | 1 | |a Cambridge, England ; |a Boca Raton, Florida : |b Woodhead Publishing Limited : |b CRC Press, |c 2009. | |
| 264 | 4 | |c �2009 | |
| 300 | |a 1 online resource (613 pages) : |b illustrations (some color) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 8, 2014). | |
| 520 | |a Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contaminationDiscusses effective management of shellfish safety and quality, including emerging methodsExamines improved packaging methods. | ||
| 505 | 0 | |a pt. 1. Shellfish safety : an introduction -- pt. 2. Improving molluscan shellfish safety and quality -- pt. 3. Improving crustacean safety and quality -- pt. 4. Regulation and management of shellfish safety -- pt. 5. Post-harvest issues. | |
| 546 | |a English. | ||
| 650 | 0 | |a Shellfish. | |
| 650 | 0 | |a Shellfish as food |x Safety measures. | |
| 650 | 0 | |a Shellfish as food |x Quality. | |
| 650 | 0 | |a Shellfish as food |x Contamination. | |
| 650 | 7 | |a Shellfish. |2 fast |0 (OCoLC)fst01115663 | |
| 650 | 7 | |a Shellfish as food |x Contamination. |2 fast |0 (OCoLC)fst01115686 | |
| 700 | 1 | |a Shumway, Sandra E. | |
| 700 | 1 | |a Rodrick, Gary Eugene, |d 1943- | |
| 776 | 0 | 8 | |i Print version: |t Shellfish safety and quality. |d Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, �2009 |h xx, 591 pages |k Woodhead Publishing in food science, technology, and nutrition. |z 9781845691523 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845691523 |z Texto completo |