Safety and quality issues in fish processing
Éditeur :
Taylor & Francis Inc
ISBN :
9780849315404
Date de publication :
13 août 2002
Dimensions :
22,9 x 15,2 cm
Poids :
907 g
Langue :
Anglais
Pays d'origine :
USA
Presents research on improving quality in fish processing. This book covers applying HACCP systems in an increasingly international supply chain and analyzes aspects of fish quality, defines quality, freshness, and shelf-life. It examines key processing and preservation technologies ranging from traditional fish drying to high pressure processing.