Safety and quality issues in fish processing / edited by H. Allan Bremmer.
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| Online Access: |
Full Text (via Knovel) |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: |
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.