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Bookstore home • Seafood Harvesting and Handling • Seafood Processing

Description

Smoked seafood producers, suppliers, researchers, and inspectors will find the information in this book valuable for staying abreast of industry changes. Based on a recent conference, it features articles by experts on advanced techniques to control pathogens, HACCP monitoring, international and government regulations, and community cold storage. Specialists also report on value-added products, advances in packaging, flavor technologies, marketing, business grants, and information resources. This book can improve quality and profits of the smoked seafood industry in your community.

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Item details

• Item number: AK-SG-08-02
• Year: 2008
• Pages: 126
• Size: 8.5 x 11 inches
• ISBN: 978-1-56612-127-9
• DOI: https://doi.org/10.4027/isscp.2008

• Table of contents (PDF)

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