Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.Effect of flesh quality and heat on total valatile N concentration in canned fish products. Industrie Alimentari, 18, 885 7. Dyer, W ... Frazier, W. and Foster, E. ( 1959): Laboratory manual for food microbiology. Third Edition. Burgess publishinganbsp;...
|Title||:||Fish Inspection, Quality Control, and HACCP|
|Author||:||Roy E. Martin|
|Publisher||:||CRC Press - 1998-05-18|