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Safety and quality issues in fish processing /

Annotation

Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Bremmer, H. Allan
Format: Électronique eBook
Langue:Inglés
Publié: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Accès en ligne:Texto completo
Table des matières:
  • Preliminaries; Contents; 1 Introduction; 2 HACCP in the fisheries industry; 3 HACCP in practice the Thai fisheries industry; 4 HACCP in the fish canning industry; 5 Improving the control of pathogens in fish products; 6 Identifying allergens in fish; 7 Identifying heavy metals in fish; 8 Fishborne zoonotic parasites epidemiology detection and elimination; 9 Rapid detection of seafood toxins; 10 Understanding the concepts of quality and freshness in fish; 11 The meaning of shelf life; 12 Modelling and predicting the shelf life of seafood.