This book cannot be downloaded as a file but can be read in our app or online on the website.
Volume 510 pages
0+
Seafood Processing
This book cannot be downloaded as a file but can be read in our app or online on the website.
About the book
Part of the new <i>IFST Advances in Food Science</i> Series, <i>Seafood Processing: Technology, Quality and Safety</i> 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. <p> </p>