Safety and quality issues in fish processing

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Bibliographic Details
Other Authors Bremmer, H. Allan
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
SeriesWoodhead Publishing in food science and technology.
Subjects
Fishery processing > Quality control.
elektronické knihy
electronic books
Online AccessFull text
ISBN159124434X
9781591244349
1855736780
9781855736788
1855735520
9781855735521
0849315409
9780849315404
Physical Description1 online resource (xvii, 507 pages) : illustrations

Cover

Table of Contents:
  • 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.

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