"synopsis" may belong to another edition of this title.
Information and insights into the handling and processing of every commercially important species of finfish and shellfish are presented across 29 chapters. New material in the second edition includes chapters on HACCP regulation, surimi, waste (by-product) utilization, species identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities. The authors focus primarily on the industry in the US although, where innovations or activities in other countries have impacted the US industry, they are covered too.
The book has been designed for seafood processors, wholesale buyers, and retailers to understand and put to practical application whilst also being of interest to regulators, students and scientists with an interest in food, fisheries, and aquaculture.
George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.
Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.
"About this title" may belong to another edition of this title.
Shipping:
US$ 2.64
Within U.S.A.
Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 2.06. Seller Inventory # Q-0442239157
Book Description Condition: New. Seller Inventory # 897995693