A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. The text describes a broad range of techniques and methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine toxins. It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories. INDICE: CHEMISTRY AND BIOCHEMISTRY. PROCESSING CONTROL. NUTRITIONAL QUALITY. SENSORY QUALITY. SAFETY.
- ISBN: 978-1-4200-4633-5
- Editorial: CRC Press
- Encuadernacion: Desconocida
- Fecha Publicación: 01/10/2009
- Nº Volúmenes: 1
- Idioma: Inglés