00000nam a2200000 i 4500 UP-1686042739785073535 Buklod 20240712110105.0 m o d cr |nu|||uuu|a 240712s2014 nju j eng 9781118346174 (Online) 9781118346211 17796995 DMLR eng rda eng SH 335 S43 2014eb Seafood processing technology, quality and safety Ioannis S. Boziaris. ©2014. Hoboken, New Jersey John Wiley & Sons Ltd. 2013. 1 online resource. text rdacontent computer rdamedia online resource rdacarrier Includes index (pages 479-488). 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. Provided by publisher. Fishery processing. Boziaris, Ioannis S. editor. Available for UP System via Wiley Online Library https://doi.org/10.1002/9781118346174 FO UPD DMLR SH 335 S43 2014EB Electronic Resource