Shellfish safety and quality
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| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England
Woodhead Publishing Limited
2009
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
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MARC
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| 001 | BV042313150 | ||
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| 005 | 20191118 | ||
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| 008 | 150129s2009 xx o|||| 00||| eng d | ||
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| 020 | |a 1845695577 |c electronic bk. |9 1-84569-557-7 | ||
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| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 363.1929 |2 23 | |
| 245 | 1 | 0 | |a Shellfish safety and quality |c edited by Sandra E. Shumway and Gary E. Rodrick |
| 264 | 1 | |a Cambridge, England |b Woodhead Publishing Limited |c 2009 | |
| 300 | |a 1 Online-Ressource (613 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 500 | |a Includes bibliographical references at the end of each chapters and index | ||
| 500 | |a Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contaminationDiscusses effective management of shellfish safety and quality, including emerging methodsExamines improved packaging methods | ||
| 650 | 4 | |a Shellfish | |
| 650 | 4 | |a Shellfish as food |x Safety measures | |
| 650 | 4 | |a Shellfish as food |x Quality | |
| 650 | 4 | |a Shellfish as food |x Contamination | |
| 653 | |a Electronic books | ||
| 700 | 1 | |a Shumway, Sandra E. |e Sonstige |0 (DE-588)1104519887 |4 oth | |
| 700 | 1 | |a Rodrick, Gary Eugene |d 1943- |e Sonstige |0 (DE-588)1089322968 |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9781845691523 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD | ||
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| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-027750141 | |
Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author_GND | (DE-588)1104519887 (DE-588)1089322968 |
| building | Verbundindex |
| bvnumber | BV042313150 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)874155254 (DE-599)BVBBV042313150 |
| dewey-full | 363.1929 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.1929 |
| dewey-search | 363.1929 |
| dewey-sort | 3363.1929 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Soziologie |
| format | Electronic eBook |
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| id | DE-604.BV042313150 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-24T04:19:46Z |
| institution | BVB |
| isbn | 9781845695576 1845695577 9781845691523 9781420077926 1845691520 1420077929 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750141 |
| oclc_num | 874155254 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (613 pages) |
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| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Woodhead Publishing Limited |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Shellfish safety and quality edited by Sandra E. Shumway and Gary E. Rodrick Cambridge, England Woodhead Publishing Limited 2009 1 Online-Ressource (613 pages) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references at the end of each chapters and index Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contaminationDiscusses effective management of shellfish safety and quality, including emerging methodsExamines improved packaging methods Shellfish Shellfish as food Safety measures Shellfish as food Quality Shellfish as food Contamination Electronic books Shumway, Sandra E. Sonstige (DE-588)1104519887 oth Rodrick, Gary Eugene 1943- Sonstige (DE-588)1089322968 oth http://www.sciencedirect.com/science/book/9781845691523 Verlag Volltext |
| spellingShingle | Shellfish safety and quality Shellfish Shellfish as food Safety measures Shellfish as food Quality Shellfish as food Contamination |
| title | Shellfish safety and quality |
| title_auth | Shellfish safety and quality |
| title_exact_search | Shellfish safety and quality |
| title_full | Shellfish safety and quality edited by Sandra E. Shumway and Gary E. Rodrick |
| title_fullStr | Shellfish safety and quality edited by Sandra E. Shumway and Gary E. Rodrick |
| title_full_unstemmed | Shellfish safety and quality edited by Sandra E. Shumway and Gary E. Rodrick |
| title_short | Shellfish safety and quality |
| title_sort | shellfish safety and quality |
| topic | Shellfish Shellfish as food Safety measures Shellfish as food Quality Shellfish as food Contamination |
| topic_facet | Shellfish Shellfish as food Safety measures Shellfish as food Quality Shellfish as food Contamination |
| url | http://www.sciencedirect.com/science/book/9781845691523 |
| work_keys_str_mv | AT shumwaysandrae shellfishsafetyandquality AT rodrickgaryeugene shellfishsafetyandquality |