Quality Assurance in Seafood Processing: A Practical Guide

  • Authors
  • A. D. Bonnell

Table of contents

  1. Front Matter
    Pages i-xiii
  2. A. D. Bonnell
    Pages 1-16
  3. A. D. Bonnell
    Pages 17-31
  4. A. D. Bonnell
    Pages 32-38
  5. A. D. Bonnell
    Pages 39-53
  6. A. D. Bonnell
    Pages 54-76
  7. A. D. Bonnell
    Pages 77-89
  8. A. D. Bonnell
    Pages 107-137
  9. A. D. Bonnell
    Pages 138-143
  10. A. D. Bonnell
    Pages 144-152
  11. A. D. Bonnell
    Pages 153-156
  12. Back Matter
    Pages 157-208

About this book

Introduction

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there­ fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa­ sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.

Keywords

Seafood food food industry food processing processing quality assurance

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2642-1
  • Copyright Information Chapman & Hall, Inc. 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-6134-3
  • Online ISBN 978-1-4615-2642-1
  • About this book