Food safety in shrimp processing : a handbook for shrimp processors, importers, exporters and retailers /

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HAC...

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Bibliographic Details

Main Author:	Kanduri, Laxman
Other Authors:	Eckhardt, Ronald A.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Oxford, UK ; Malden, MA : Fishing News Books, 2002.
Subjects:	Food > Safety measures. Food adulteration and inspection. Shrimp industry. Electronic books.
Online Access:	Connect to the full text of this electronic book