دانلود کتاب The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

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. Content: Chapter 1 A History of the Seafood Industry (pages 1–13): Roy E. MartinChapter 2 Harvesting Techniques (pages 14–26): George J. FlickChapter 3 Groundfish (pages 27–47): George J. Flick and Laura S. DouglasChapter 4 Pelagic Fish (pages 48–62): Laura S. DouglasChapter 5 Major Cultured Species (pages 63–70): Lori S. MarshChapter 6 Shellfish—Mollusks (pages 71–82): Robin Downey, Lori Marsh and George J. FlickChapter 7 Shellfish—Crustaceans (pages 83–94): Michael J. OesterlingChapter 8 Underutilized (Latent) Fishery Species (pages 95–104): Michael Jahncke and Daniel KauffmanChapter 9 Processing Finfish (pages 105–117): Lori Marsh and George J. FlickChapter 10 Surimi and Fish Protein Isolate (pages 118–127): Jae W. ParkChapter 11 Waste (By?Product) Utilization (pages 128–135): Lori Marsh and Peter J. BechtelChapter 12 Processing Mollusks (pages 136–150): George J. FlickChapter 13 Processing Crustaceans (pages 151–160): Lori S. MarshChapter 14 Freshwater Fish (pages 161–171): Denise Skonberg and Thomas E. RippenChapter 15 Nutrition and Preparation (pages 172–192): Doris T. HicksChapter 16 Species Identification of Seafood (pages 193–219): LeeAnn Applewhite, Rosalee Rasmussen and Michael MorrisseyChapter 17 Packaging (pages 220–229): Joseph E. MarcyChapter 18 Freezing (pages 230–248): Donald E. Kramer, Lyn D. Peters and Edward KolbeChapter 19 Handling of Fresh Fish (pages 249–260): Thomas E. Rippen and Denise SkonbergChapter 20 Shellfish—Biological Safety (pages 261–277): George J. Flick and Linda Ankenman GranataChapter 21 Allergens, Decomposition, and Toxins (pages 278–296): Sherwood HallChapter 22 Cleaning and Sanitation (pages 297–307): Nina Gritzai ParkinsonChapter 23 Implementing the Seafood HACCP Regulation (pages 308–317): Pamela D. TomChapter 24 Aquaculture (pages 318–326): Brian G. BosworthChapter 25 Waste Treatment (pages 327–347): Gregory D. BoardmanChapter 26 Fish Meal and Oil (pages 348–373): Anthony P. BimboChapter 27 Regulations (pages 374–403): Roy E. MartinChapter 28 Smoked, Cured, and Dried Fish (pages 404–426): George J. Flick and David D. KuhnChapter 29 Transportation, Distribution, Warehousing, and Food Security (pages 427–453): Roy E. Martin