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Seafood Safety, Processing, and Biotechnology

. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product;

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Seafood Safety and Quality

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent;

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Seafood Safety and Quality

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent;

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Seafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current;

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Microbiology of Marine Food Products

group, the term seafood covers hundreds of species and genera. This book offers a comprehensive investigation of microbiological safety and;

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The Seafood Industry

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick;

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Handbook of Seafood and Seafood Products Analysis

qualities, as well as safety aspects related to processing and preservation of seafood. After providing a general introduction, this handbook offers;

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Modified Atmospheric Processing and Packaging of Fish

, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product;

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Handbook of Seafood Quality, Safety and Health Applications

technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes;

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Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality;

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Seafood Enzymes

Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality;

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Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food;

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Molecular Techniques in Food Biology

harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology;

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Shellfish Processing and Preservation

each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects;

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Aquaculture Microbiology and Biotechnology, Volume Two

, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human;

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Aquaculture Microbiology and Biotechnology, Volume Two

, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human;

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Engineering and Manufacturing for Biotechnology

when an organism is engineered for a purpose. The present volume Engineering and Manufacturing for Biotechnology took advantage of the 9th;

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Food Protection Technology

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry;

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Seafood Processing By-Products

, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have;

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Food Safety in Shrimp Processing

benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details;

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Environmental Effects on Seafood Availability, Safety, and Quality

, Safety, and Quality Issues discusses a variety of factors, both intrinsic and extrinsic to the marine environment, and their potential to;

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Engineering and Manufacturing for Biotechnology

when an organism is engineered for a purpose. The present volume Engineering and Manufacturing for Biotechnology took advantage of the 9th;

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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries;

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Quality Parameters in Canned Seafoods

microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic;

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Advances in Biotechnology for Food Industry

into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative;

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Ozone in Food Processing

international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.;

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Microorganisms and Fermentation of Traditional Foods

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided;

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