Manufacturing-plant Food Services as Markets for Fish and Shellfish PDF Download
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Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 40
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Book Description
Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 40
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Book Description
Author: U. S. Fish and Wildlife Service
Publisher: Forgotten Books
ISBN: 9781333763725
Category : Business & Economics
Languages : en
Pages : 44
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Book Description
Excerpt from Manufacturing-Plant Food Services as Markets for Fish and Shellfish Almost all plants serve a lunch. Two-thirds of the plants serve a second meal-frequently a breakfast or a dinner. Seven percent of the food services are open continuously. In a typical plant about half of the employees eat meals daily at the plant food service facilities. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 31
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Book Description
Author: Barry Leonard
Publisher: DIANE Publishing
ISBN: 143798746X
Category : Technology & Engineering
Languages : en
Pages : 476
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Book Description
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author: Linda Ankenman Granata
Publisher: John Wiley & Sons
ISBN: 1118229533
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
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 Industry: Species, 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.
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 484
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Book Description
Author: Stanislas F. Snieszko
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 1068
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Book Description
Abstract: The micro method of hematocrit is rapidly replacing red cell counts in clinical hematology. Observations were made on the value of this method in routine hematological examination of trouts. Under the conditions of data collection, the normal hematocrit values for brook trout were 45 to 50, for brown trout 39 to 44, and for rainbow trout 45 to 53. There was a close correlation between the hematocrits, red cell counts and hemoglobin. The commercial heparinized capillaries, while excellent for human blood, tend to give somewhat higher readings (7 to 18 percent) with trout, due to incomplete prevention of blood coagulation. The procedure as applied to trout is described in detail.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1466577703
Category : Technology & Engineering
Languages : en
Pages : 1386
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Book Description
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this
Author: OECD
Publisher: OECD Publishing
ISBN: 9264074929
Category :
Languages : en
Pages : 162
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Book Description
This overview of globalisation in fisheries and aquaculture finds that global markets for fish and fish products have changed considerably over the past few decades and continue to do so, but that countries must work harder on fisheries and aquaculture management to remain sustainable.
Author: Carole R. Engle
Publisher: John Wiley & Sons
ISBN: 1118859278
Category : Technology & Engineering
Languages : en
Pages : 594
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Book Description
Aquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to grow rapidly around the world. However, many of these businesses fail due to the lack of sufficient attention to marketing. The Seafood and Aquaculture Marketing Handbook provides the reader with a comprehensive, yet user-friendly presentation of key concepts and tools necessary for aquaculture and seafood businesses to evaluate and adapt to changing market conditions. Markets for aquaculture and seafood products are diverse, dynamic, and complex. The Seafood and Aquaculture Marketing Handbook presents fundamental principles of marketing, specific discussion of aquaculture and seafood market channels and supply chains from around the world, and builds towards a step-by-step approach to strategic market planning for successful aquaculture and seafood businesses. This book is an essential reference for all aquaculture and seafood businesses as well as students of aquaculture. The volume contains a series of synopses of specific markets, an extensive annotated bibliography, and webliography for additional sources of information. Written by authors with vast experience in international marketing of aquaculture and seafood products, this volume is a valuable source of guidance for those seeking to identify profitable markets for their aquaculture and seafood products.
