► Description:
شرح |
■
درباره این کتاب:
Systems of
producing food in safer ways, including
the use of the hazard analysis critical
control point (HACCP) system are now being
adopted widely throughout the world. The
ever-growing global shrimp and prawn
farming and processing industries are now
beginning to realise the benefits of using
HACCP and other food safety measures.
However, until now, there has not been one
single book bringing together full details
of how to implement these systems, which
are now seens as making an extremely
important contribution to the safe
production and processing of shrimps. The
authors of this book, who have a great
deal of practical experience working with
industry, and teaching food safety issues,
have drawn together a wealth of
information and guidance for the proper
implementation of food safety measures,
and the consequent processing of shrimps
safely for the expanding market. Included
in the book is an introduction to HACCP,
how to implement sanitation programs and
HACCP plans, and details of sampling
procedures and monitoring plans for
organoleptic, physical, chemical and
microbiological quality. Food Safety in
Shrimp Processing is an essential purchase
for all those involved in producing and
processing shrimps throughout the world.
Food scientists, micribiologists and
technologists in the seafood processing
industry, and government regulatory and
public health personnel should have a copy
of this book readily at hand. All
libraries in universities, colleges and
research establishments where food
sciences, food technology and aquaculture
are studied and taught should have copies
of this book on their shelves.
■ در این کتاب چه
میخوانیم؟
Table
of contents :
-
◄ مطالعه
این کتاب برای کلیه علاقمندان پرورش و تولید
میگو توصیه شده است.
|