The Seafood Industry: Species, Products, Processing, and Safety
The Seafood Industry: Species, Products, Processing, and Safety
Editors: Granata, Linda Ankenman, Flick Jr., George J. and Martin, Roy E.
Publication Year: 2012
Publisher: Wiley
Single-User Purchase Price:
$230.95

Unlimited-User Purchase Price:
$346.42
ISBN: 978-0-81-380258-9
Category: Food, Drink, Nutrition
Image Count:
89
Book Status: Available
Table of Contents
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martins 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.
Table of Contents
- Preface and Acknowledgments
- Contributors
- 1 A History of the Seafood Industry Roy E. Martin
- 2 Harvesting Techniques George J. Flick, Jr.
- 3 Groundfish George J. Flick, Jr.; Laura S. Douglas
- 4 Pelagic Fish Laura S. Douglas
- 5 Major Cultured Species Lori S. Marsh
- 6 Shellfish—Mollusks Robin Downey; Lori Marsh; George J. Flick, Jr.
- 7 Shellfish—Crustaceans Michael J. Oesterling
- 8 Underutilized (Latent) Fishery Species Michael Jahncke; Daniel Kauffman
- 9 Processing Finfish Lori Marsh; George J. Flick, Jr.
- 10 Surimi and Fish Protein Isolate Jae W. Park
- 11 Waste (By-Product) Utilization Lori Marsh; Peter J. Bechtel
- 12 Processing Mollusks George J. Flick, Jr.
- 13 Processing Crustaceans Lori S. Marsh
- 14 Freshwater Fish Denise Skonberg; Thomas E. Rippen
- 15 Nutrition and Preparation Doris T. Hicks
- 16 Species Identification of Seafood LeeAnn Applewhite; Rosalee Rasmussen; Michael Morrissey
- 17 Packaging Joseph E. Marcy
- 18 Freezing Donald E. Kramer; Lyn D. Peters; Edward Kolbe
- 19 Handling of Fresh Fish Thomas E. Rippen; Denise Skonberg
- 20 Shellfish—Biological Safety George J. Flick, Jr.; Linda Ankenman Granata
- 21 Allergens, Decomposition, and Toxins Sherwood Hall
- Palytoxins and Ostreopsis toxins
- 22 Cleaning and Sanitation Nina Gritzai Parkinson
- 23 Implementing the Seafood HACCP Regulation Pamela D. Tom
- 24 Aquaculture Brian G. Bosworth
- 25 Waste Treatment Gregory D. Boardman
- 26 Fish Meal and Oil Anthony P. Bimbo
- 27 Regulations Roy E. Martin
- 28 Smoked, Cured, and Dried Fish George J. Flick, Jr.; David D. Kuhn
- 29 Transportation, Distribution, Warehousing, and Food Security Roy E. Martin