Safety and quality issues in fish processing /
Annotation
Cote: | Libro Electrónico |
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Autres auteurs: | |
Format: | Électronique eBook |
Langue: | Inglés |
Publié: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
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Collection: | Woodhead Publishing in food science and technology.
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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.