Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 60

Get Book Here

Book Description
Pp. 48.

Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 64

Get Book Here

Book Description
Pp. 48.

Author: United States. Congress. House. Committee on Merchant Marine and Fisheries. Subcommittee on Fisheries and Wildlife Conservation and the Environment
Publisher:
ISBN:
Category : Fisheries subsidies
Languages : en
Pages : 322

Get Book Here

Book Description

Author: Gareth Rees
Publisher: World Health Organization
ISBN: 9241563826
Category : Medical
Languages : en
Pages : 359

Get Book Here

Book Description
"Presents the contributions made, conclusions reached and the consensus statement agreed upon at a workshop on safe management of shellfish and harvest waters held 30 November - 2 December 2004 in Kuala Lumpur, Malaysia"--Pref.

Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 44

Get Book Here

Book Description

Author: Deborah S. Wilt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 164

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 180

Get Book Here

Book Description

Author: Nalan Gökoğlu
Publisher: Springer Nature
ISBN: 3030603032
Category : Technology & Engineering
Languages : en
Pages : 328

Get Book Here

Book Description
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.

Author: Hans P. Egmond
Publisher: Food & Agriculture Org.
ISBN: 9789251051290
Category : Algal toxins
Languages : en
Pages : 300

Get Book Here

Book Description
This paper provides an extensive review of different aspects of five shellfish-poisoning syndromes (paralytic, diarrhoeic, amnesic, neurologic and azapiracid), as well as one fish-poisoning syndrome (ciguatera fish poisoning), and discusses in detail the causative toxins produced by marine organisms, chemical structures and analytical methods of the toxins, habitat and occurrence of the toxin-producing organisms, case studies and existing regulations. Based on this analysis, risk assessments are carried out for each of the toxins, and recommendations are elaborated to improve the management of these risks in order to reduce the harmful effect of these toxins on public health.

Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 144

Get Book Here

Book Description