Chapter 88. Seafood Processing: Basic Sanitation Practices

  1. Y. H. Hui Senior Scientist
  1. Nanna Cross President

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch88

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Cross, N. (2006) Seafood Processing: Basic Sanitation Practices, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch88

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Cross & Associates, 4461 N. Keokuk Avenue, #1 Chicago, IL 60630, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • seafood processing - basic sanitation practices;
  • canned tuna;
  • blue crab (fresh and pasteurized)

Summary

This chapter contains sections titled:

  • Background Information

  • Fresh and Frozen Fish

  • Canned Tuna

  • Oysters

  • Blue Crab (Fresh and Pasteurized)

  • Scallops

  • Shrimps

  • Smoked Fish

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