Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers

by Laxman Kanduri and Ronald A. Eckhardt

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Hazard Analysis Critical Control Point (HACCP) is rapidly becoming a vital tool in many industries, particularly in the food industry as a food safety monitoring tool. The shrimp farming and processing industries, like so many others, is seeing real benefits from the implementation of HACCP programmes. Drawing on many years' experience working as a food scientist consultant to the seafood industry, Dr Kanduri has produced a practically-oriented book...

Format:Hardcover

Language:English

ISBN:0852382707

ISBN13:9780852382707

Release Date:August 2002

Publisher:Wiley-Blackwell

Length:184 Pages

Weight:1.48 lbs.

Dimensions:0.8" x 7.0" x 9.9"

Related Subjects

Agricultural Sciences Animal Husbandry Canning & Preserving Cooking Cooking Engineering Fisheries & Aquaculture Food Science Health, Fitness & Dieting Health, Fitness & Dieting

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Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers

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