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Food Safety in Shrimp Processing
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Pages: 184
Authors: Laxman Kanduri
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Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons

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Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout
Fish and Fishery Products
Language: en
Pages: 476
Authors: Barry Leonard
Categories: Technology & Engineering
Type: BOOK - Published: 2011-08 - Publisher: DIANE Publishing

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This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors o
Regulating Safety of Traditional and Ethnic Foods
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Authors: V. Prakash
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Type: BOOK - Published: 2015-11-25 - Publisher: Academic Press

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of
Food Safety in the Seafood Industry
Language: en
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Authors: Nuno F. Soares
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Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and qualit
Seafood Safety
Language: en
Pages: 449
Authors: Institute of Medicine
Categories: Medical
Type: BOOK - Published: 1991-01-01 - Publisher: National Academies Press

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Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumer