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OverviewOver the last decade, interest in seafood products has grown dramatically. The increasing level of consumer interest has resulted in a proliferation of research initiatives to understand the unique properties of seafoods. Microbiology is only one of the scientific disciplines involved in seafood research, but it is fundamental to understanding the quality and safety issues that are important to the seafood industry and consumers. The purpose of this book is to survey the microbiological characteristics associated with many of the major seafood commodities and the changes in the microflora as a result of processing, distribution and storage. Full Product DetailsAuthor: D.R. Ward , Cameron R. HackneyPublisher: Kluwer Academic Publishers Group Imprint: Kluwer Academic Publishers Weight: 0.780kg ISBN: 9780442233464ISBN 10: 0442233469 Pages: 464 Publication Date: December 1990 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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