The Seafood Industry

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin s 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. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

The Seafood Industry: Species, Products, Processing, and SafetySecond Edition is a completely updated and contemporaryrevision of Flick and Martin's classic publication, TheSeafood Industry. Covering all aspects of the commercial fishand shellfish industries - from harvest through consumption the book thoroughly describes the commercial fishery of thewestern hemisphere. The international audience will also find thecoverage accessible because, although species and regulations maydiffer, the techniques described are similar worldwide,. The secondedition contains a significant expansion of the material includedin the first edition. Examples include: high pressure processing;inclusion of additional major crustacean species of commerce;fishery centers and development programs; handling methods onfishing vessels; and new chapters on Toxins, Allergies, andSensitivities; Composition and Quality; and Risk Management andHACCP; and Processing Fin Fish. The SeafoodIndustry: Species, Products, Processing, andSafety, comprehensive in scope and current withtoday's issues, will prove to be a great asset to anyindustry professional or seafood technologist working in the field.