Seafood Processing

Technology, Quality and Safety

Ioannis S. Boziaris

$302.95

Hardback

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English

Wiley-Blackwell
17 January 2014

Food & beverage technology; Cookery, food & drink

Series: IFST Advances in Food Science

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Edited by: Ioannis S. Boziaris
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 252mm, Width: 178mm, Spine: 25mm
Weight: 1.016kg
ISBN: 9781118346211
ISBN 10: 1118346211
Series: IFST Advances in Food Science
Pages: 512
Publication Date: 17 January 2014
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece.

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Seafood Processing

Technology, Quality and Safety

Ioannis S. Boziaris

$302.95

Hardback

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