Shellfish Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£110.00

Elsevier Shellfish Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Shellfish Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 110.0 GBP
Availability: InStock

Industrial Chemistry

It has never been this cheap. We have no record of a lower price.

£110 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 81 days · 81 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 81 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £153 (59 days, 72.8%)

Price range: £110 - £153

Price levels: 2 different prices over 81 days

Description

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection reviews issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling. Key Features: reviews the latest research on significant hazards such as microbial and biotoxin contamination; discusses effective management of shellfish safety and quality, including emerging methods; examines improved packaging methods; addresses new approaches to reduce and manage disease; studies biofouling and the shellfish industry. Contents: Part 1 Shellfish safety: an introduction: Microbial contamination and shellfish safety; Biotoxin contamination and shellfish safety. Part 2 Improving molluscan shellfish safety and quality: Viral contaminants of molluscan shellfish: detection and characterisation; Monitoring viral contamination of molluscan shellfish; Algal toxins and their detection; Monitoring of harmful algal blooms; Mitigation of effects of harmful algal blooms; Modelling as a mitigation strategy for harmful algal blooms; Metals and organic contaminants in bivalve molluscs; Managing molluscan shellfish-borne microbial diseases; Disease and molluscs quality; Hazard analysis and critical control point Programs for raw oyster processing and handling; Biofouling and the shellfish industry. Part 3 Improving crustacean safety and quality: Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing; Development of vaccines and management of viral diseases of crustaceans; Specific pathogen-free (SPF) shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans; Selective breeding of penaeid shrimp. Part 4 Regulation and management of shellfish safety: Legislation, regulation and public confidence in shellfish; Risk management of shell fisheries. Part 5 Post-harvest issues: Molluscan shellfish depuration; Slaughter, storage, transport and packaging of crustaceans; Packaging, storage and transport of molluscan shellfish.

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1845691520
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 28 February 2009
Listed Since: 03 July 2008

Barcode

No barcode data available

Elsevier Shellfish Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Shellfish Processing and Preservation

Improving Farmed Fish Quality and Safety (Woodhead Publishing Series in Food Science, Technology and Nutrition)

New Technologies in Aquaculture: Improving Production Efficiency, Quality and Environmental Management (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Maximising the Value of Marine By-products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Poultry Meat Processing and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Safety and Quality of Milk

Improving the Safety and Quality of Milk: Milk Production and Processing: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Meat, Poultry and Seafood Quality

Viruses in Food and Water: Risks, Surveillance and Control (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Mussels: Characteristics, Biology and Conservation (Marine Biology Series)

Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The International Seafood Trade

Crustacean and Mollusk Aquaculture in the United States

Biofilms in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Crustacean Nutrition: Studies on the efficacy of formulated feeds on the growth potentials of penaeid prawns Penaeus monodon & Penaeus indicus

The Microbiological Quality of Food: Foodborne Spoilers (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Seafood Chilling, Refrigeration and Freezing: Science and Technology

Frontiers of Shrimp Research (Volume 22) (Developments in Aquaculture and Fisheries Science, Volume 22)

Understanding and Measuring the Shelf-life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Shrimp and Prawn Welfare in the Wild-Caught Fishing Industry: Global Review and Recommendations for Research and Policy

Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Preservation Techniques (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Managing Allergens in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)