Hauptbeschreibung
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.

Besprechung
"The authors present valuable technical information and
insight for the handling and processing of commercially important
species of finfish and shellfish while making the complex
understandable. For a technical work, it is an enjoyable read.
Every seafood technology or marketing student or professional
should add this volume to his or her bookshelves."
(Journal of Aquatic Food Product Technology, 25
December 2013)