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Author: Robert DiGregorio
Publisher:
ISBN: 9780982834855
Category :
Languages : en
Pages :
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Book Description
Here in this easy-to-use handbook, the author, Robert DiGregorio, takes all the mystery and guesswork out of grading tuna. Learn how to knowledgeably discern the differences between a Grade 1 and Grade 2+ tuna while also gaining expert insight on how to judge fat content, color, and freshness. This practical publication will also act as a guide to the most commonly seen diseases and defects in tuna, allowing buyers to be aware of all the maladies that can affect the quality of the fish they are buying. With the inclusion of stock assessments, national and international regulations, tuna farming, statistics on supply, production, consumption and much more, this book will serve as a guide no tuna buyer should be without. Mr. DiGregorio has been in the fish business since 1972. He has bought and sold millions of pounds of fish at the Fulton Fish Market and, for the last 25 years, has specialized in buying, cutting and selling tuna.
Author: Urner Barry
Publisher:
ISBN: 9780990995944
Category :
Languages : en
Pages :
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Book Description
Author: Robert DiGregorio
Publisher:
ISBN: 9780982834855
Category :
Languages : en
Pages :
Get Book Here
Book Description
Here in this easy-to-use handbook, the author, Robert DiGregorio, takes all the mystery and guesswork out of grading tuna. Learn how to knowledgeably discern the differences between a Grade 1 and Grade 2+ tuna while also gaining expert insight on how to judge fat content, color, and freshness. This practical publication will also act as a guide to the most commonly seen diseases and defects in tuna, allowing buyers to be aware of all the maladies that can affect the quality of the fish they are buying. With the inclusion of stock assessments, national and international regulations, tuna farming, statistics on supply, production, consumption and much more, this book will serve as a guide no tuna buyer should be without. Mr. DiGregorio has been in the fish business since 1972. He has bought and sold millions of pounds of fish at the Fulton Fish Market and, for the last 25 years, has specialized in buying, cutting and selling tuna.
Author: Urner Barry
Publisher:
ISBN: 9780990995951
Category :
Languages : es
Pages :
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Book Description
Here in this easy-to-use handbook, the author, Robert DiGregorio, takes all the mystery and guesswork out of grading tuna. Learn how to knowledgeably discern the differences between a Grade 1 and Grade 2+ tuna while also gaining expert insight on how to judge fat content, color, and freshness. This practical publication will also act as a guide to the most commonly seen diseases and defects in tuna, allowing buyers to be aware of all the maladies that can affect the quality of the fish they are buying. With the inclusion of stock assessments, national and international regulations, tuna farming, statistics on supply, production, consumption and much more, this book will serve as a guide no tuna buyer should be without. Mr. DiGregorio has been in the fish business since 1972. He has bought and sold millions of pounds of fish at the Fulton Fish Market and, for the last 25 years, has specialized in buying, cutting and selling tuna.
Author: Roy E. Martin
Publisher: CRC Press
ISBN: 9781566765466
Category : Technology & Engineering
Languages : en
Pages : 834
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Book Description
Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 492
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Book Description
Author:
Publisher:
ISBN:
Category : Evaluation research (Social action programs)
Languages : en
Pages : 1032
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Book Description
Contains an inventory of evaluation reports produced by and for selected Federal agencies, including GAO evaluation reports that relate to the programs of those agencies.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1216
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Book Description
Contains an inventory of evaluation reports produced by and for selected Federal agencies, including GAO evaluation reports that relate to the programs of those agencies.
Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 484
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Book Description
Author: Georg Borgstrom
Publisher: Elsevier
ISBN: 0323146864
Category : Technology & Engineering
Languages : en
Pages : 535
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Book Description
Fish as Food, Volume IV: Processing: Part 2 focuses on the handling and processing of fish as food, particularly how aquatic resources become human food that is less perishable and more available at all times and at locations far removed from the catching areas. Industrial trends are intricately interwoven with developmental and theoretical findings in many areas of fish and shellfish utilization. Organized into 11 chapters, this volume begins with a discussion on various methods of handling and environmental conditions, and how they affect the storage life of chilled fresh fish and fresh fillets. The first chapter considers the action of microorganisms and the chemical and enzymatic changes taking place in fish. The reader is then introduced to the different types of methods used to evaluate the freshness of seafood as well as the spoilage of fish, along with problems encountered during the canning process. Other chapters focus on fish canning, preservation, and freezing. The book concludes by describing fish processing and preservation aboard ships. This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science.
Author: Mark McWilliams
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
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Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
