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Author: Barbara J. Abraham
Publisher:
ISBN:
Category : Clams
Languages : en
Pages : 32
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Book Description
Author: Barbara J. Abraham
Publisher:
ISBN:
Category : Clams
Languages : en
Pages : 32
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Book Description
Author: Albert Davis Mead
Publisher:
ISBN:
Category : Clams
Languages : en
Pages : 52
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Book Description
Author: James Lawrence Kellogg
Publisher:
ISBN:
Category : Clams
Languages : en
Pages : 192
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Book Description
Author:
Publisher:
ISBN:
Category : National Shellfish Sanitation Workshop
Languages : en
Pages : 592
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Book Description
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Shellfish trade
Languages : en
Pages : 302
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Book Description
Author: Ian Dore
Publisher: Springer Science & Business Media
ISBN: 1475759908
Category : Technology & Engineering
Languages : en
Pages : 287
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Book Description
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
Author: United States. Congress. Senate. Committee on Public Works. Subcommittee on Air and Water Pollution
Publisher:
ISBN:
Category : Water
Languages : en
Pages : 732
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Book Description
Author: United States. Congress. Senate. Committee on Public Works
Publisher:
ISBN:
Category : Legislative hearings
Languages : en
Pages : 734
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Book Description
Author:
Publisher:
ISBN:
Category : Boston Harbor (Mass.)
Languages : en
Pages : 764
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Book Description
Author: Anthony D. Fredericks
Publisher: Skyhorse
ISBN: 1632201186
Category : Nature
Languages : en
Pages : 364
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Book Description
Get up close and personal with an amazing creature that has invaded our lexicon as well as our restaurants. It breathes with tubes, it has no head or brain, it feeds through a filter, and it is the source of dozens of familiar proverbs (“happy as a clam!”). Clams, it turns out, have been worshipped (by the Moche people of ancient Peru), used as money (by the Algonquin Indians), and consumed by people for thousands of years. Yet The Secret Life of Clams is the first adult trade book to deal exclusively with this gastronomic treat that is more complex than its simple two shells might reveal. The Secret Life of Clams features compelling insights, captivating biology, wry observations, and up-to-the-minute natural history that will keep readers engaged and enthralled. Written by award-winning science author Anthony D. Fredericks, The Secret Life of Clams includes a comfortable infusion of humor, up-to-date research, fascinating individuals (scientists and laypeople alike), and the awe of a fellow explorer as he guides readers on a journey of wonder and adventure. Along with an appreciation for oceanic creatures, this is a guidebook for armchair marine biologists everywhere who seek amazing discoveries in concert with compelling narration.
