Sandra E. (Hrsg.) Shumway

Shellfish Safety and Quality

Buch

Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection reviews issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.

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Produktdetails

Weitere Autoren: Rodrick, Gary E. (Hrsg.)

ISBN: 978-1-84569-152-3
EAN: 9781845691523
Produktnummer: 13368019
Verlag: Woodhead Pub
Sprache: Englisch
Erscheinungsjahr: 2009
Seitenangabe: 612 S.
Masse: H23.9 cm x B16.3 cm x D4.7 cm 1'016 g
Auflage: New
Gewicht: 1016

Über den Autor

Dr Sandra E. Shumway is a Research Professor at the University of Connecticut, USA. She is Editor of the Journal of Shellfish Research and the Journal of Experimental Marine Biology and Ecology, Founder and co-Editor of Harmful Algae, Past-president of the National Shellfisheries Association, and a Fellow of the American Association for the Advancement of Science. Dr Gary E. Rodrick is Professor of Food Science and Human Nutrition at the University of Florida, USA. Well-known for his research on food safety, he is co-Editor of the Food Safety Handbook and serves on the International Advisory Committee for Science-Diliman.