The Fisheries and Fishery Resources of the Caribbean Area, with Recommendations for Their Expansion and Development
Author: United States. Caribbean Fishery Mission
Publisher:
Published: 1943
Total Pages: 374
ISBN-13:
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Author: United States. Caribbean Fishery Mission
Publisher:
Published: 1943
Total Pages: 374
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Caribbean Fishery Mission
Publisher:
Published: 1947
Total Pages: 30
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Caribbean Fishery Mission
Publisher:
Published: 1947
Total Pages: 86
ISBN-13:
DOWNLOAD EBOOKAuthor: University of Texas at Austin. Library. Latin American Collection
Publisher:
Published: 1969
Total Pages: 790
ISBN-13:
DOWNLOAD EBOOKAuthor: National Agricultural Library (U.S.)
Publisher:
Published: 1968
Total Pages: 806
ISBN-13:
DOWNLOAD EBOOKAuthor: U.S. Fish and Wildlife Service
Publisher:
Published:
Total Pages: 196
ISBN-13:
DOWNLOAD EBOOKAuthor: University of Texas. Library. Latin American Collection
Publisher:
Published: 1969
Total Pages: 756
ISBN-13:
DOWNLOAD EBOOKAuthor: Jose D. Ingles
Publisher: WorldFish
Published: 1984
Total Pages: 126
ISBN-13: 9711022125
DOWNLOAD EBOOKAuthor: C. O. Chichester
Publisher: Academic Press
Published: 2013-09-03
Total Pages: 351
ISBN-13: 1483271587
DOWNLOAD EBOOKMicrobial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.