The Biology and Culture of Tropical Oysters PDF Download
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Author: C. L. Angell
Publisher: WorldFish
ISBN: 9711022249
Category : Oyster culture
Languages : en
Pages : 50
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Book Description
Author: C. L. Angell
Publisher: WorldFish
ISBN: 9711022249
Category : Oyster culture
Languages : en
Pages : 50
Get Book Here
Book Description
Author: D. B. Quayle
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 84
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Book Description
Author: C. L. Angell
Publisher:
ISBN: 9780899554631
Category :
Languages : en
Pages :
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Book Description
Author: C. L. Angell
Publisher:
ISBN:
Category :
Languages : en
Pages : 42
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Book Description
Author: D. B. Quayle
Publisher:
ISBN:
Category : Oyster culture
Languages : en
Pages : 46
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Book Description
Author: George C. Matthiessen
Publisher: John Wiley & Sons
ISBN: 0470999802
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
The oyster trade worldwide is of huge commercial importance, and the demand for high quality oysters is rising all the time. With wild stocks depleted, the ever-increasing multi-million dollar oyster farming industry is serving this demand. Oyster Culture is a thorough review of the subject, providing a huge wealth of practical and commercially vital information of importance to all those involved in this expanding industry. Based on a lifetime's work in the industry, George Matthiessen has written a much-needed and comprehensive book covering all major aspects of the subject. The book covers the biology, distribution, husbandry and disease of cultured oysters and looks in detail at recent developments in oyster culture as well as considering the limits to oyster production. Separate chapters deal in detail with a) oyster culture in the Far East, the Indo-Pacific Region, Western Europe, North America and tropical areas and b) a history of production methods by a New England-based oyster company. This important book will be a vital tool and reference work for all those involved in the culture of oysters, including oyster farm managers and workers; biologists working on oysters and other bivalve shellfish and invertebrates; regulatory personnel and all those serving the industry, including personnel in aquaculture equipment and feed companies. Copies of the book should also be available in libraries of universities, research establishments and government laboratories where aquaculture is studied or taught. George C. Matthiessen PhD, has for 30 years been President of Ocean Pond Corporation, Fishers Island, New York, U.S.A.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 296
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Book Description
Author: John B. Forbes
Publisher:
ISBN:
Category : Aquaculture
Languages : en
Pages : 300
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Book Description
Author: H A Bremner
Publisher: Elsevier
ISBN: 1855736780
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood. As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins
Author: Robin L. Chazdon
Publisher: University of Chicago Press
ISBN: 0226102254
Category : Nature
Languages : en
Pages : 880
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Book Description
This book presents a timely collection of pioneering work in the study of these diverse and fascinating ecosystems. It consists of facsimiles of papers chosen by world experts in tropical biology as the 'classics' in the field.
