The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

Editor(s): Linda Ankenman Granata, George J. Flick, Roy E. Martin

Published Online: 20 FEB 2012 06:01AM EST

Print ISBN: 9780813802589

Online ISBN: 9781118229491

DOI: 10.1002/9781118229491

About this Book

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries - from harvest through consumption - the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood IndustrySpecies, Products, Processing, and Safety,  comprehensive in scope and current with today's issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

Table of contents

    1. You have free access to this content
    2. Chapter 16

      Species Identification of Seafood (pages 193–219)

      LeeAnn Applewhite, Rosalee Rasmussen and Michael Morrissey

    3. Chapter 18

      Freezing (pages 230–248)

      Donald E. Kramer, Lyn D. Peters and Edward Kolbe

    4. You have free access to this content
    5. You have free access to this content

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