Quality Parameters in Canned Seafoods

Ana G Cabado, Juan M Vieites (Herausgeber)

Buch | Hardcover

173 Seiten

2008
Nova Science Publishers Inc (Verlag)
978-1-60456-774-8 (ISBN)

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Covers the basic principles in canned seafood - principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods.

This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.

Preface; Practices And Processing From Catching or Harvesting Till Packaging: Effect on Canned Product Quality; Processes Affecting Chemical Contamination; Canned Seafood Microbiology & Laboratory Practice.; Principles of Thermal Processing in Canned Seafood; Defects in Caning; Authenticity of Canned Seafood; Index.

Erscheint lt. Verlag	1.10.2008
Zusatzinfo	Illustrations
Verlagsort	New York
Sprache	englisch
Maße	260 x 180 mm
Gewicht	574 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-60456-774-0 / 1604567740
ISBN-13	978-1-60456-774-8 / 9781604567748
Zustand	Neuware