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Food Safety in Shrimp Processing
Laxman Kanduri
€ 255.22
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Description for Food Safety in Shrimp Processing
Hardcover. 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 HACCP and other food safety measures. Num Pages: 184 pages, 40. BIC Classification: KNDF; TVT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 252 x 178 x 18. Weight in Grams: 668.
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 HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps.
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 HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps.
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Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.
Show LessProduct Details
Format
Hardback
Publication date
2002
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
184
Condition
New
Number of Pages
184
Place of Publication
Hoboken, United States
ISBN
9780852382707
SKU
V9780852382707
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Laxman Kanduri
Laxman Kanduri is based at Kingsborough Community College and Ronald A. Echhardt is based at Brooklyn College, both of The City University of New York, USA.
Reviews for Food Safety in Shrimp Processing
"The book is essential for anyone involved in the handling and processing of shrimp and prawns" Aquaculture Magazine "For anyone who wants, or needs to understand how HACCP principles are used in the shrimp industry.... This book gathers otherwise scattered information into one place for ease of use... Recommended." E-streams