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Microbiology of Marine Food Products

  • Donn R. Ward
  • Cameron Hackney

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Seafood Quality

    1. Front Matter
      Pages 1-1
    2. Brian K. Mayer, Donn R. Ward
      Pages 3-17
    3. Ralph R. Cockey, Tuu-jyi Chai
      Pages 41-63
    4. E. Spencer Garrett, Martha Hudak-Roos
      Pages 111-131
  3. Seafood Safety

    1. Front Matter
      Pages 133-133
    2. Howard Kator, Martha W. Rhodes
      Pages 135-196
    3. Marilyn B. Kilgen, Mary T. Cole
      Pages 197-209
    4. John E. Kvenberg
      Pages 267-284
    5. Gary E. Rodrick
      Pages 285-300
    6. Sherwood Hall
      Pages 301-330
    7. Jayne E. Stratton, Steve L. Taylor
      Pages 331-351
  4. Special Processing and Packaging

    1. Front Matter
      Pages 353-353
    2. Cameron R. Hackney, Thomas E. Rippen, Donn R. Ward
      Pages 355-371
    3. L. E. Lampila
      Pages 373-393
    4. Gary P. Richards
      Pages 395-428
    5. Robert M. Grodner, Linda S. Andrews
      Pages 429-440
  5. Back Matter
    Pages 441-450

About this book

Keywords

Crustacea Seafood arctic biology complexity environment food microbiology processing

Editors and affiliations

  • Donn R. Ward
    • 1
  • Cameron Hackney
    • 2
  1. 1.Department of Food ScienceNorth Carolina State UniversityUSA
  2. 2.Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityUSA

Bibliographic information