Safety and Quality Issues in Fish ProcessingAuthor:
Publisher: CRC Press
Publish date: agosto 2002
Discusses how to identify and control hazards from pathogens and allergens to heavy metals, parasites, and toxins Covers key processing and preservation technologies ranging from traditional fish drying to high pressure processing Includes methods of storage, particularly in maintaining the quality of frozen fish Examines at fish byproducts and the issue of species identification in processed seafood Explores ways of improving quality throughout the supply chain Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
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