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Here’s the complete overview of Microbiology of Marine Food Products 1st Edition PDF:
A comprehensive examination of the microbiological issues associated with the safety and quality of seafoods from harvesting through processing, distribution, and storage. Coverage includes parasites, indigenous and nonindigenous pathogens, viruses, natural toxins, scrombroid poisoning, HACCP seafood inspection, modified atmosphere packaging, shellfish depuration, and irradiation. Annotation copyright Book News, Inc. Portland
Features of Microbiology of Marine Food Products 1st Edition PDF
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No features, in particular, have been stated by the publisher of this book.
Table of Contents
Below is the complete table of contents offered inside Microbiology of Marine Food Products 1st Edition PDF:
- Microbiology of Bivalve Molluscan Shellfish
- Shellstock Harvesting and Handling
- Indicators of Spoilage
- Microbiological Flora
- Processing and Microbiological Quality Control
- Naturally Occurring Microflora
- Retail Handling Procedures
- Aquaculture and Parasites
- Public Education
- Nonindigenous Bacterial Pathogens
- Natural Toxins
- Scombroid Poisoning
- Special Processing and PackagingGeneral Microbiological Aspects of Mince Surimi
- U S Seafood Inspection and HACCP
- Seafood Safety
- Viruses in Seafood
- Human Enteric Viral Pathogens Associated with Processing
- Modified Atmosphere Packaging
- MAP Storage Followed by Air Holding
- Physiology of Shellfish Contamination and Elimination
- Plant Operations
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Below are the technical specifications of Microbiology of Marine Food Products 1st Edition PDF:
- Publisher : Springer; 1st edition (January 31, 1991)
- Language : English
- Hardcover : 464 pages
- ISBN-10 : 0442233469
- ISBN-13 : 978-0442233464
- Item Weight : 1.72 pounds
- Dimensions : 6.25 x 1 x 9.5 inches
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FILE SIZE: 160 MB
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