| dc.creator | Arvanitoyannis, I. S. | en |
| dc.creator | Varzakas, T. H. | en |
| dc.date.accessioned | 2015-11-23T10:23:08Z | |
| dc.date.available | 2015-11-23T10:23:08Z | |
| dc.date.issued | 2009 | |
| dc.identifier | 10.1002/9781444320923.ch7 | |
| dc.identifier.isbn | 9781405153669 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25948 | |
| dc.source | HACCP and ISO 22000: Application to Foods of Animal Origin | en |
| dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84857995671&partnerID=40&md5=436c4a4c433b87f8975949f4eb315d87 | |
| dc.subject | Diarrhetic shellfish poisoning (DSP) | en |
| dc.subject | Food-associated outbreaks of micro-organism causing illness | en |
| dc.subject | Global market for seafood products and projected increased demand for fish | en |
| dc.subject | Good manufacturing practices (GMPs) and safety and quality assurance systems | en |
| dc.subject | Halogenated aromatic hydrocarbons (HAHs) | en |
| dc.subject | Irradiation or cold pasteurisation and control measures | en |
| dc.subject | Seafood - widely traded global commodity | en |
| dc.subject | Seafood health hazards - pre-harvest and post-harvest risks | en |
| dc.subject | Shrimp farming industry - important economic sector in many Asian countries | en |
| dc.subject | Sous-vide technology - method for processing value-added seafood products | en |
| dc.title | Seafood | en |
| dc.type | bookChapter | en |