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Synopsis: Comprehensive handbook of seafood information!
This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products.
The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.
Extensive coverage of species
All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator.
The definitive seafood industry sourcebook
Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Review: "handsomely produced book With its five-page resource list of web sites and comprehensive index, it should prove an ideal library reference book, particularly for newcomers to the industry." - Keith Richardson, Food Industry Liaison Officer, Food Science Australia, July 2002 "The editors present a comprehensive overview of the biochemistry, biology, and handling of North American seafood resources, including not only well-known species of finfish, shellfish, crustaceans, and cephalopods, but also such rare species as turtles, alligators, and frogs. All conceivable aspects of harvesting, processing, preservation, and handling are covered, as well as biological and chemical hazards sometimes associated with seafood products. a valuable reference addition to the library of anyone specializing in seafood scientific research, teaching, processing, or marketing. The figures and tables are clearly presented, and the text is well written." - Tom Gill, Director and Head of the Canadian Institute of Fisheries Technology, Dalhousie University, in Food Technology, Vol. 56, No. 3
Title: Marine and Freshwater Products Handbook
Publisher: CRC Press
Publication Date: 2000
Book Condition: New
Book Description CRC Press 2000-04-04, 2000. Hardcover. Condition: As New. Item is in new condition. Seller Inventory # DS-1566768896-11
Book Description CRC Press, 2000. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB1566768896