Quality Parameters in Canned Seafoods

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Nova Science Publishers, Oct 1, 2008 - Business & Economics - 173 pages
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This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.

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Contents

Processes Affecting Chemical Contamination
25
Canned Seafood Microbiology and Laboratory Practice
51
Principles of Thermal Processing in Canned Seafood
83
Copyright

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