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The Seafood Industry

  • Roy E. Martin
  • George J. Flick

Table of contents

  1. Front Matter
    Pages i-xv
  2. Roy E. Martin
    Pages 1-16
  3. Robert L. Collette
    Pages 17-31
  4. George J. Flick, Gi-Pyo Hong, Jhung Won Hwang, Genaro C. Arganosa
    Pages 32-66
  5. John D. Kaylor, Robert J. Learson
    Pages 67-76
  6. Michael Castagna
    Pages 77-87
  7. Michael J. Oesterling
    Pages 88-102
  8. Gi-Pyo Hong, Jhung Won Hwang, Michael Paparella
    Pages 103-116
  9. George J. Flick, Mala A. Barua, Leopoldo G. Enriquez
    Pages 117-164
  10. Cameron R. Hackney
    Pages 165-173
  11. Donn R. Ward
    Pages 174-181
  12. Thomas E. Rippen
    Pages 182-193
  13. Tyre C. Lanier
    Pages 194-204
  14. Joseph J. Licciardello
    Pages 205-218
  15. Thomas E. Rippen
    Pages 219-226
  16. Michael G. Haby, Charles W. Coale Jr.
    Pages 227-254
  17. Laurie M. Dean
    Pages 255-267
  18. Cameron R. Hackney, Jon Porter
    Pages 268-290
  19. George S. Libey, Brian G. Bosworth
    Pages 291-301
  20. W. Steven Otwell
    Pages 302-324
  21. Anthony P. Bimbo
    Pages 325-350
  22. Roy E. Martin
    Pages 351-380
  23. Michael W. Moody, George J. Flick
    Pages 381-406
  24. Roy E. Martin
    Pages 407-434
  25. Back Matter
    Pages 435-445

About this book

Introduction

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.

Keywords

HACCP Seafood Vitamin bacteria chemistry environment food food industry health microbiology nutrition processing public health quality control

Editors and affiliations

  • Roy E. Martin
    • 1
  • George J. Flick
    • 2
  1. 1.National Fisheries InstituteArlingtonUSA
  2. 2.Department of Food Science and TechnologyVirginia Polytechnic Institute & State UniversityBlacksburgUSA

Bibliographic information