Seafood Processing ：Technology, Quality and Safety ( IFST Advances in Food Science )

Publication subTitle ：Technology, Quality and Safety

Publication series ：IFST Advances in Food Science

Author： Ioannis S. Boziaris

Publisher： John Wiley & Sons Inc‎

Publication year： 2013

E-ISBN: 9781118346198

P-ISBN(Hardback): 9781118346211

Subject： S9 Aquaculture, Fishery

Language： ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

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.