Safety and quality issues in fish processing

Annotation

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Bibliographic Details
Other Authors: Bremmer, H. Allan.
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Series: Woodhead Publishing in food science and technology.
Subjects:
Fishery processing > Quality control.
elektronické knihy
electronic books
ISBN: 159124434X
9781591244349
1855736780
9781855736788
1855735520
9781855735521
0849315409
9780849315404
Physical Description: 1 online resource (xvii, 507 pages) : illustrations

Cover

Table of contents

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020 |z 0849315409 
020 |z 9780849315404 
035 |a (OCoLC)50745507  |z (OCoLC)53969149  |z (OCoLC)62734465  |z (OCoLC)733801769  |z (OCoLC)839018698  |z (OCoLC)1058053733 
245 0 0 |a Safety and quality issues in fish processing /  |c edited by H. Allan Bremmer. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2002. 
300 |a 1 online resource (xvii, 507 pages) :  |b illustrations 
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 and technology 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 8 |a Annotation  |b CONTENTS Part 1 Ensuring safe products: HACCP in the fisheries industry; HACCP in practice: the Thai fisheries industry; HACCP in the fish canning industry; Improving the control of pathogens in fish products; Identifying allergens in fish; Identifying heavy metals in fish; Fishborne zoonotic parasites: epidemiology, detection and elimination; Rapid detection of seafood toxins. Part 2 Analysing quality: Understanding concepts of quality and freshness in fish; Meaning of shelf-life; Modelling and predicting shelf-life of seafood; Role of enzymes in determining seafood colour, flavour and texture; Understanding lipid oxidation in fish. Part 3 Improving quality within the supply chain: Quality chain management in fish processing; New non-thermal techniques for processing seafood; Lactic acid bacteria in fish preservation; Fish drying; Quality management of stored fish; Maintaining quality of frozen fish; Measuring shelf-life of frozen fish; Enhancing returns from greater utilization; Species identification in processed seafoods; Multivariate spectrometric methods for determining quality attributes. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Fishery processing  |x Quality control. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Bremmer, H. Allan. 
776 0 8 |i Print version:  |t Safety and quality issues in fish processing.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002  |z 1855735520  |z 0849315409  |w (DLC) 2002023406 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSQIFP001/safety-and-quality?kpromoter=marc  |y Full text 

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