National Shellfish Sanitation Program Manual of Operations: Public health service apraisal of state shellfish sanitation programs, ed. by E.T. Jensen PDF Download
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Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 32
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Book Description
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 32
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Book Description
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 152
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Book Description
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 44
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Book Description
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 334
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Book Description
Author: Center for Food Safety and Applied Nutrition (U.S.). Shellfish Sanitation Branch
Publisher:
ISBN:
Category : Shellfish fisheries
Languages : en
Pages : 156
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Book Description
Author: Nalan Gökoğlu
Publisher: Springer Nature
ISBN: 3030603032
Category : Technology & Engineering
Languages : en
Pages : 328
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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:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 172
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Book Description
Author: W.S. Otwell
Publisher: CRC Press
ISBN: 1351083260
Category : Technology & Engineering
Languages : en
Pages : 398
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Book Description
This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings. Industry and historical perspectives are followed by information detailing design criteria, operations, monitoring and alternatives. Regulatory requirements and expectations are complimented with economic projections for clams and oysters. Microbial concerns are addressed in specific chapters for bacteria, viruses, Vibrios and associated public health problems. Related issues include specific plant operations, natural toxins, and irradiation and relaying alternatives. Molluscan Shellfish Depuration will serve as a benchmark for shellfish depuration technology at the beginning of the 21st century and provides a useful, well illustrated reference resource for commercial, regulatory, academic, and other user interests.
Author: United States. Food and Drug Administration
Publisher:
ISBN: 9781935239017
Category : Food adulteration and inspection
Languages : en
Pages : 446
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Book Description
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 68
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Book Description
