Marine and Freshwater Products Handbook
- Book Review,
by Roy E. Martin
From Book News, Inc.
Eight chapters present a general introduction and background and discuss aquatic life--chemistry and biology; processing, presentation, and regulation of seafood; other useful products from the sea (such as seaweed products, fish meal and oil, fish protein concentrates, cultured pearls, industrial products, and bioactive compounds); seafood safety; consumer acceptance; and future outlook. Edited by Martin (emeritus, National Fisheries Institute), and Emily Paine Carter, Lynn M. Davis, and George J. Flick of the Virginia Polytechnic Institute and State University. Contains many b&w photographs and drawings. Oversize: 9x11.5.Book News, Inc.®, Portland, OR
ASB Bulletin, Volume 47 No 3, 2000
"...valuable information on a myriad of marine freshwater products and species.”—Frank J. Schwartz, University of South Carolina
Keith Gates, University of Georgia
"...the most comprehensive work on marine and freshwater products that I have seen. All major commercial marine and freshwater species are covered in detail."
Book Description
Comprehensive handbook of seafood information!This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of speciesAll major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebookMarine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Book Info
Provides summary information on the foods and other products that come from our life-giving waters. New major reference source will serve as a helpful guide to those interested in the field of marine and freshwater products.
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