Seafood Processing

Technology, Quality and Safety

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Seafood Processing by , Wiley
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Author: ISBN: 9781118346204
Publisher: Wiley Publication: November 13, 2013
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118346204
Publisher: Wiley
Publication: November 13, 2013
Imprint: Wiley-Blackwell
Language: English

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

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