http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
species, products, processing and safety
1 online resource (xv, 468 pages) : illustrations
Front Matter -- A History of the Seafood Industry / Roy E Martin -- Harvesting Techniques / George J Flick -- Groundfish / George J Flick, Laura S Douglas -- Pelagic Fish / Laura S Douglas -- Major Cultured Species / Lori S Marsh -- Shellfish₇Mollusks / Robin Downey, Lori Marsh, George J Flick -- Shellfish₇Crustaceans / Michael J Oesterling -- Underutilized (Latent) Fishery Species / Michael Jahncke, Daniel Kauffman -- Processing Finfish / Lori Marsh, George J Flick -- Surimi and Fish Protein Isolate / Jae W Park -- Waste (By-Product) Utilization / Lori Marsh, Peter J Bechtel -- Processing Mollusks / George J Flick -- Processing Crustaceans / Lori S Marsh -- Freshwater Fish / Denise Skonberg, Thomas E Rippen -- Nutrition and Preparation / Doris T Hicks -- Species Identification of Seafood / LeeAnn Applewhite, Rosalee Rasmussen, Michael Morrissey -- Packaging / Joseph E Marcy -- Freezing / Donald E Kramer, Lyn D Peters, Edward Kolbe -- Handling of Fresh Fish / Thomas E Rippen, Denise Skonberg -- Shellfish₇Biological Safety / George J Flick, Linda Ankenman Granata -- Allergens, Decomposition, and Toxins / Sherwood Hall -- Cleaning and Sanitation / Nina Gritzai Parkinson -- Implementing the Seafood HACCP Regulation / Pamela D Tom -- Aquaculture / Brian G Bosworth -- Waste Treatment / Gregory D Boardman -- Fish Meal and Oil / Anthony P Bimbo -- Regulations / Roy E Martin -- Smoked, Cured, and Dried Fish / George J Flick, David D Kuhn -- Transportation, Distribution, Warehousing, and Food Security / Roy E Martin -- Index -- Food Science and Technology from Wiley-Blackwell --.
edited by Linda Ankenman Granata, George J. Flick, Jr., and Roy E. Martin.
Includes bibliographical references and index.