on all orders of $59 or more

$10 OFF your purchase of $150 or more!
Use coupon code MONDAY in checkout.

Shellfish Safety and Quality

, by ;
Shellfish Safety and Quality by Shumway; Rodrick, 9781845691523
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9781845691523 | 1845691520
  • Cover: Hardcover
  • Copyright: 1/28/2009
  • Buy New Textbook

    Print on Demand: 2-4 Weeks. This item cannot be cancelled or returned.

  • eTextbook

    Available Instantly

    Online: 365 Days

    Downloadable: Lifetime Access

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 reviews issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling.

Please wait while the item is added to your bag...