Articles liés à Seafood Processing: Technology, Quality and Safety

Seafood Processing: Technology, Quality and Safety - Couverture rigide

Livre 1 sur 13: IFST Advances in Food Science
 
9781118346211: Seafood Processing: Technology, Quality and Safety
Couverture rigide
ISBN 10 : 1118346211 ISBN 13 : 9781118346211
Editeur : Wiley-Blackwell, 2014

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in
the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of
Thessaly, Volos, Greece.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Wiley-Blackwell
Date d'édition
2014
Langue
anglais
ISBN 10 
1118346211
ISBN 13 
9781118346211
Reliure
Relié
Nombre de pages
512
Éditeur
Boziaris Ioannis S.
Coordonnées du fabricant
JOSSEY-BASS
https://www.wiley.com/en-us

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