Seafood Processing: Technology, Quality and Safety

by Ioannis S. Boziaris
November 2013

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.

Report This

Please complete the required fields.

Your Name (required)

Email (required)

Reason (required)
Newer version available Broken download links Damaged archives (read help before report) Post content problems and/or incorrect information Copyright issue Other

Description (required)

Submit