Accessions List
Accessions List

Author: Environmental Science Information Center. Library and Information Services Division

Publisher:

Published: 1985

Total Pages: 20

ISBN-13:

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Accessions List
Accessions List

Author: Assessment and Information Services Center (U.S.). Library and Information Services Division

Publisher:

Published: 1983

Total Pages: 606

ISBN-13:

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Accessions List
Accessions List

Author: United States. National Environmental Satellite, Data, and Information Service. Library and Information Services Division

Publisher:

Published: 1983

Total Pages: 606

ISBN-13:

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Marine and Freshwater Products Handbook
Marine and Freshwater Products Handbook

Author: Roy E. Martin

Publisher: CRC Press

Published: 2000-04-04

Total Pages: 984

ISBN-13: 1482293978

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Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of

The Seafood Industry
The Seafood Industry

Author: Linda Ankenman Granata

Publisher: John Wiley & Sons

Published: 2012-02-08

Total Pages: 489

ISBN-13: 1118229533

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The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.