Microbiology of Marine Food Products
Autor Donn R. Ward, Cameron A. Hackneyen Limba Engleză Paperback – 17 oct 2012
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Specificații
ISBN-13: 9781461367512
ISBN-10: 1461367514
Pagini: 468
Ilustrații: XIV, 450 p.
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.62 kg
Ediția:Softcover reprint of the original 1st ed. 1991
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
ISBN-10: 1461367514
Pagini: 468
Ilustrații: XIV, 450 p.
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.62 kg
Ediția:Softcover reprint of the original 1st ed. 1991
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
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Public țintă
ResearchCuprins
1 Seafood Quality.- 1. Microbiology of Finfish and Finfish Processing.- 2. Microbiology of Bivalve Molluscan Shellfish.- 3. Microbiology of Crustacea Processing: Crabs.- 4. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns.- 5. Microbiology of Mince, Surimi, and Value-Added Seafoods.- 6. U.S. Seafood Inspection and HACCP.- 2 Seafood Safety.- 7. Indicators and Alternate Indicators of Growing Water Quality.- 8. Viruses in Seafoods.- 9. Seafood-Transmitted Zoonoses in the United States: The Fishes, the Dishes, and the Worms.- 10. Nonindigenous Bacterial Pathogens.- 11. Indigenous Pathogens: Vibrionaceae.- 12. Natural Toxins.- 13. Scombroid Poisoning.- 3 Special Processing and Packaging.- 14. Principles of Pasteurization and Minimally Processed Seafoods.- 15. Modified Atmosphere Packaging.- 16. Shellfish Depuration.- 17. Irradiation.