Safety and Quality Issues in Fish Processing
| Author/creator | Bremner, H. A. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 520 p. ill 23.000 x 016.000 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| Summary | Annotation 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 attibutes. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2002023406 |
| ISBN | 9781855735521 |
| ISBN | 1855735520 (Trade Cloth) Active Record |
| Standard identifier# | 9781855735521 |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |