Library Services | Technical University of Kenya

Your cart is empty.
Normal view MARC view ISBD view

Quality assurance of aquatic foods / G. Jeyasekaran and R. Jeya Shakila.

By: Jeyasekaran, G [author.].
Contributor(s): Shakila, R. Jeya [author.].
Material type: materialTypeLabelBookPublisher: Abingdon, Oxon ; New York : CRC Press, 2021Copyright date: ©2021Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781003107170; 1003107176; 9781000218374; 1000218376.Subject(s): Fishery products -- Quality control | Aquatic resources -- Quality control | TECHNOLOGY / Food ScienceDDC classification: 664.9497 Online resources: Taylor & Francis | OCLC metadata license agreement
Contents:
1. Introduction 2. Quality of Aquatic Food 3. Hazards in Aquatic Food 4. Quality Problems in Aquatic Food Products 5. Methods of Assessing Quality of Aquatic Food 6. HACCP for Aquatic Food Industries; 7. Plant Sanitation and Hygiene 8. Standards for Aquatic Foods
Summary: This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their methods of assessment are exhaustively dealt in this book. Besides, food quality management systems like HACCP, SSOP, SCP, GHP, GMP have also been explained for easy adoption. The International and National Standards prescribed by FSSAI, EIC, BIS, Codex, USFDA, ISO and EU for aquatic food products are explicitly given. It is also useful to the personnel of aquatic food industries to improve their working knowledge on maintaining the quality and safety aquatic foods. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Tags from this library: No tags from this library for this title. Log in to add tags.
No physical items for this record

1. Introduction 2. Quality of Aquatic Food 3. Hazards in Aquatic Food 4. Quality Problems in Aquatic Food Products 5. Methods of Assessing Quality of Aquatic Food 6. HACCP for Aquatic Food Industries; 7. Plant Sanitation and Hygiene 8. Standards for Aquatic Foods

This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their methods of assessment are exhaustively dealt in this book. Besides, food quality management systems like HACCP, SSOP, SCP, GHP, GMP have also been explained for easy adoption. The International and National Standards prescribed by FSSAI, EIC, BIS, Codex, USFDA, ISO and EU for aquatic food products are explicitly given. It is also useful to the personnel of aquatic food industries to improve their working knowledge on maintaining the quality and safety aquatic foods. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

OCLC-licensed vendor bibliographic record.

There are no comments for this item.

Log in to your account to post a comment.

2017 | The Technical University of Kenya Library | +254(020) 2219929, 3341639, 3343672 | library@tukenya.ac.ke | Haile Selassie Avenue