Seafood processing : technology, quality and safety

dc.contributor.author	Boziaris, Ioannis S. (editor)
dc.date.issued	2014
dc.identifier.isbn	978-1-118-34621-1
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8147
dc.description.abstract	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.
dc.format	xvii, 488 p. : ill.
dc.language.iso	en
dc.publisher	Wiley-Blackwell
dc.subject	Fishery processing
dc.title	Seafood processing : technology, quality and safety
dc.type	Book