The seafood industry
Martin, R.E.; Flick Jr., G.J. (Ed.) (1990). The seafood industry. Osprey Books: New York. ISBN 0-442-23915-7. 445 pp.
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| Available in | Authors |
VLIZ: Aquaculture and biotechnology [104301]
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| Authors | | Top |
- Martin, R.E., editor
- Flick Jr., G.J., editor
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| Content |
- Martin, R.E. (1990). A history of the seafood industry, in: Martin, R.E. et al. The seafood industry. pp. 1-16, more
- Collette, R.L. (1990). Harvesting techniques, in: Martin, R.E. et al. The seafood industry. pp. 17-31, more
- Flick, G.J.; Hong, G.-P.; Hwang, J.W.; Arganosa, G.C. (1990). Groundfish, in: Martin, R.E. et al. The seafood industry. pp. 32-66, more
- Kaylor, J.D.; Learson, R.J. (1990). Pelagic fish, in: Martin, R.E. et al. The seafood industry. pp. 67-76, more
- Castagna, M. (1990). Shellfish: Mollusks, in: Martin, R.E. et al. The seafood industry. pp. 77-87, more
- Oesterling, M.J. (1990). Shellfish: Crustaceans, in: Martin, R.E. et al. The seafood industry. pp. 88-102, more
- Hong, G.-P.; Hwang, J.W.; Paparella, M. (1990). Miscellaneous and underutilized species, in: Martin, R.E. et al. The seafood industry. pp. 103-116, more
- Flick, G.J.; Barua, M.A.; Enriquez, L.G. (1990). Processing finfish, in: Martin, R.E. et al. The seafood industry. pp. 117-164, more
- Hackney, C.R. (1990). Processing mollusks, in: Martin, R.E. et al. The seafood industry. pp. 165-173, more
- Ward, D.R. (1990). Processing crustaceans, in: Martin, R.E. et al. The seafood industry. pp. 174-181, more
- Rippen, T.E. (1990). Freshwater fish, in: Martin, R.E. et al. The seafood industry. pp. 182-193, more
- Lanier, T.C. (1990). Packaging, in: Martin, R.E. et al. The seafood industry. pp. 194-204, more
- Licciardello, J.J. (1990). Freezing, in: Martin, R.E. et al. The seafood industry. pp. 205-218, more
- Rippen, T.E. (1990). Handling of fresh fish, in: Martin, R.E. et al. The seafood industry. pp. 219-226, more
- Haby, G.; Coale Jr., C.W. (1990). Merchandising and managing a fresh seafood department, in: Martin, R.E. et al. The seafood industry. pp. 227-254, more
- Dean, L.M. (1990). Nutrition and preparation, in: Martin, R.E. et al. The seafood industry. pp. 255-267, more
- Hackney, C.R.; Porter, J. (1990). Cleaning and sanitation, in: Martin, R.E. et al. The seafood industry. pp. 268-290, more
- Libey, G.S.; Bosworth, B.G. (1990). Aquaculture, in: Martin, R.E. et al. The seafood industry. pp. 291-301, more
- Otwell, W.S. (1990). Waste treatment and utilization, in: Martin, R.E. et al. The seafood industry. pp. 302-324, more
- Bimbo, A.P. (1990). Fish meal and oil, in: Martin, R.E. et al. The seafood industry. pp. 325-350, more
- Martin, R.E. (1990). Regulations, in: Martin, R.E. et al. The seafood industry. pp. 351-380, more
- Moody, M.W.; Flick, G.J. (1990). Smoked, cured and dried fish, in: Martin, R.E. et al. The seafood industry. pp. 381-406, more
- Martin, R.E. (1990). Transportation, distribution and warehousing, in: Martin, R.E. et al. The seafood industry. pp. 407-434, more
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| Abstract |
Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted. |
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