Seafood

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

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