Seafood processing: technology, quality and safety

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 pr...

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Bibliographic Details
Published inIFST Advances in Food Science (United Kingdom) eng
Main Author Boziaris, I.S
Format eBook Book
LanguageEnglish
Published Chichester (United Kingdom) Wiley-Blackwell 2014
Wiley Blackwell
Wiley
John Wiley & Sons, Incorporated
Edition1
SeriesIFST Advances in Food Science
Subjects
Fish processing
Fishery processing
Food quality
Food safety
Food technology
Health hazards
risk assessment
Seafoods
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Summary: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.
Bibliography:978-1-118-34621-1
Includes index
ISBN:9781118346211
1118346211
1118346203
9781118346204
DOI:10.1002/9781118346174