ALGAL TOXINS IN SEAFOOD AND DRINKING WATER

Edited by: Falconer, I.R. 1993

This long awaited text is a single-source compendium on the subject. It provides definitive information on the identification of toxic marine and freshwater algae. Practical and comprehensive, it provides the methodology for routine laboratory analysis and it details all aspects of the effects of algal toxins, their veterinary and public health impact, and control measures in current use. Hardbound, 240 pages, generous use of figures and tables.

B-ALGA-TSDW Price $67.00

CONTROL OF FISH QUALITY, 3rd EDITION

Connell, J. 1990

Preservation of freshness is the focal point of this volume. The text discusses the quantification of quality; selective harvesting; the causes and effects of spoilage (including microbiological and enzymatic breakdown); rancidity; the care and storage of product, be it chilled, frozen, smoked, canned, salted, or heat processed; the existence of human pathogens; organoleptic and analytical determination of end-quality; and finally the inspection processes and official standards currently in use. A primary reference source for those involved in the industry. Hardbound, 227 pp., 49 photographs, 22 tables.

B-CONT-FQ-3 Price $49.00

DICTIONARY OF FISHERY, PROCESSING, FISH AND SHELLFISH NAMES OF THE WORLD

Edged by Negedly, R. 1990

This leading international dictionary is for all those involved with fish or the fishing industry, whether in everyday practice or in the translation of scientific articles. It contains terms and names from the following areas: fish farming, fisheries engineering, fishing methods, fishing vessels, deck equipment, fish processing, fish processing machines, fish products, inland fisheries, fishery biology, ichthyology and aquatic science. The dictionary has four indexes: French, Spanish, German, and Latin; the basic table is arranged in alphabetical order of the English terms. Includes all the fauna of interest to fisheries from all the oceans and freshwaters of the world. Appendices comprise catch units and fishery related abbreviations. Hardbound, 623 pp., 8031 terms.

B-DICT-FPF Price $219.00

ENVIRONMENTAL INDICATORS AND SHELLFISH SAFETY

Edited by: Hackney, C. & Pierson, M., 1994.

This review points out an alarming fact that productive shellfish-harvesting waters have been decreasing at a fast rate in recent times. Because of the vital importance of the shellfish industry to the economy of many coastal areas, top priority has been given to the study of shell fish sanitation and control practices. This book covers a broad study of human enteric pathogenic viruses along with animal pathogenic indicators associated with terrestrial bacterial pathogens. Considerable concentration is given to factors affecting indicator and pathogen populations during handling of shellstock. It provides the direction to take control of the sanitary conditions in growing waters. Hardbound, 523 pages, 12 illustrations, 29 tables.

B-ENVI-ISS Price $128.00

FISHERIES PROCESSING: BIOTECHNOLOGICAL APPLICATIONS

Edited by: Marin, A.M. 1994

The levels of scientific and technological development in the fish processing industry are behind those which characterize other food processing operations. In seeking to address this problem Fisheries Processing concentrates on the application of bioprocessing methods for the enhancement of the seafood industry. In three sections, the 27 specialists present an up-to-date authoritative technical treatise covering: Processing Quality Control - microbiology, automation, smoking, and packaging. Fisheries Biomass Conversion - fermentation, use of proteases, bioprocessing of chitin, application of crustacean wastes, protein concentrates, microbial solubilization, silage, and waste water treatment. Aquaculture Applications - microbial biomass as protein source for feeding, methods for coloring of salmonids, and fish vaccine production. An invaluable reference for food scientists, microbiologists, biochemists, nutritionists, fisheries biologists and aquaculturists. Hardbound, 494 pages, extensive use of figures & tables.

B-FISH-PBA Price $175.00

FISH AND SHELLFISH QUALITY ASSESSMENT: A GUIDE FOR RETAILERS AND RESTAURATEURS

Dore, I. 1991

This comprehensive guide for seafood buyers shows you how to judge the quality of fish and shellfish. The author takes a step-by-step approach through the receiving and inspection processes. Ready made receiving procedures and sampling plans, provide for simple, fair testing of products. The photographs make all of the critical distinctions required for an accurate inspection. This book is for everyone who must make judgements about fish and shellfish products. The format is straightforword making it easy to understand the increasingly complex task of quality assessment. A must for producers, retailers and restaurateurs. Hardbound, 112 pages, 2 tables & 106 illustrations.

B-FISH-SQA Price $52.00

HAACP: PRINCIPALS AND APPLICATIONS

Edited by: Pierson, M.D. & Carlett, D.A. Jr. 1992

The letters HACCP stand for " Hazard Analysis and Critical Control Points" which was the title for the 51st Annual Institute of Food Technologists. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical management, education and related areas who are responsible for food safety management. To date this compact, detailed, comprehensive, text provides the nearest approach to a "Fail Safe" program ever devised by competent leaders in the National Academy of Sciences. This system controls any area or point in the food system that could contribute to a hazardous situation whether it be contaminants, pathogenic microorganisms, physical objects, chemicals, raw materials, process, use directions, or storage conditions. Explains the best approach for monitoring critical control points, the corrective action procedures, developing an action plan and effective record keeping systems. Hardbound, 226 pages, figures & tables.

B-HAAC-PPA Price $75.00

PRINCIPALS OF FOOD SANITATION, 3RD EDT.

Marriott, N.G. 1994

The purpose of this text is to provide sanitation information needed to ensure hygienic practices. The discussion starts with principles related to contamination, cleaning compounds, sanitizer, cleaning equipment and directions for applications. A comprehensive treatment of the dominance of microorganisms and their relationship to sanitation is given prominent coverage. Excellent advice for effective methods to prevent microbial deterioration is offered. This book directs extensive coverage to the training and supervision of employee food handlers. Product processing institutions that are given wide coverage include: Dairy, Meat, Poultry, Seafood, and Beverage. The book offers a detailed procedure for incorporating an excellent Quality Assurance program for effective sanitation control. We highly recommend this extremely important publication. Hardbound, 440 pages, tables & figures.

B-PRIN-FS Price $65.00

QUALITY ASSURANCE IN SEAFOOD PROCESSING: A PRACTICAL GUIDE

Bonnell, A.D. 1994

This complete reference delineates the step-by-step methods for implementing a dependable and effective quality control program in any seafood processing operation. This book is presented in straightforward language which meets both industry and classroom demands. It also functions a reliable desk reference, offering quick access to information on particular topics. It offers detailed treatment of : Sanitation, Quality Specifications, Microbiology, Quality Cost Accounting, Listeria Monocytogenes, Statistical Process Control, HACCP, and includes extensive Appendix sections providing forms and procedure guidelines for immediately beginning a quality control program. Hardbound, 226 pages, 14 tables, & 31 figures.

B-QUAL-ASP Price $79.00

SEAFOODS: CHEMISTRY, PROCESSING TECHNOLOGY AND QUALITY

Edited by: Shahidi, F. 1994

This book examines the chemical interactions in seafood and discusses the processing techniques and conditions which are required to maintain quality and sensory acceptability. Understanding these processes is vital to the ensuring of quality throughout the product processing. Food technologists and scientists in the seafood industry will find this book, and its extensive bibliography, an invaluable source of information and an excellent addition to their reference library. Hardbound, 384 pages, 81 tables, 51 figures & 5 photos.

B-SEAF-CPT Price $157.00

SEAFOOD: EFFECTS OF TECHNOLOGY ON NUTRITION

Pigott, G. and Tucker, B. 1990

This textbook signifies the sweeping changes which are occurring in the seafood industry. Broadened consumer awareness as to the nutritional quality of fish has forced major improvements in fishing methods, cultivation, handling, and processing to ensure that nutritional content is left intact. Chronicles trends in market demand such as omega 3 fatly acids and their human nutritional effects. A related chapter on lipid extraction and the step-wise maintenance of quality standards throughout seafood handling and processing, including the use of irradiation, is also discussed. Up-to-date appendix on commercial farming of fish and shellfish. Hardbound, 362 pp., extensive bibliography and index, 25 figures, 72 tables.

B-SEAF-ETN Price $140.00

 THE SEAFOOD INDUSTRY

Edited by Martin, R. and Flick, G. 1990

An excellent guide with wide-ranging coverage, including up-to-date information on seafood classification, processing, packaging, retail merchandising, labeling, plant sanitation, transportation and more. Also discussed are the major commercial species of ground fish, pelagic fish, mollusks and crustaceans, and freshwater fish. Offers hard facts, essential details, and critical insights. Hardbound, 445 pp., 80 illustrations.

B-SEAF-IND Price $145.00

SEAFOOD: RESOURCES, NUTRITIONAL COMPOSITION, AND PRESERVATION

Sikorski, Z. 1990

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which affect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. Ideal text for professionals in the food trade and fish industry as well as associated aquaculture specialists. Hardbound, 248 pp., 66 illustrations, 31 tables.

B-SEAF-RNCP Prices $219.00

SEAFOOD SCIENCE AND TECHNOLOGY

Edited by Bligh, E.G. 1992

This book is an edited collection of 42 review papers from the International Conference - Seafood 2000. The text examines the growing need for new science, technological change and innovation. It offers technology transfer aimed at effective utilization of fish supplies. Special features include: Seafood Science, global perspective, Lipids, benefits to heath, effects of processing, control of oxidation, lipids in farmed fish; Processing Innovations, utilization of discards, surimi production, krill products; Quality Assessment and Stability, updated freshness test, developments in analytical standards, biochemical changes in frozen storage, and instrumental analysis of Maine toxins. Highly recommended. Hardbound, 406 pages, 87 tables, 127 figures.

B-SEAF-SCT Price $110.00

SHELLFISH: A GUIDE TO OYSTERS, MUSSELS SCALLOPS, CLAMS

Dore, I. 1991

The comprehensive guide by one of the seafood industry’s experts is essential reading and reference for anyone who uses shellfish commercially. The first book of its kind in the market today. Shellfish provides the kind of complete, detailed and practical information that helps you buy, sell and serve shellfish. With this book’s clear-cut guidance, you’ll be able to buy shellfish more confidently, sell it more profitably and obtain maximum shelf life to reduce losses. Shellfish provides thorough coverage of the most important species of molluscan shellfish. The book is enhanced by numerous accurate information on the history of the species, identification, market importance, sources of supply, seasons, product specifications, quality definitions and specific rules and procedures for handling in live, fresh and frozen forms. 240 pages, 29 illustrations & 22 tables.

B-SHELL-GO Price $95.00

UTILIZATION OF SQUID

Sugiyama, M., Hanabe, Okuda, Y. 1989

Translated from the original Japanese publication, this excellent book, produced under the patronage of the Japan Squid Processing Cooperative Union, summarizes subjects relating to this important aquatic resource. Detailed chapters address the taxonomy and anatomy of over 400 species and provide an assessment of the global squid resource. Enlightened discussions are put forth on processing ratios and chemical properties of the nervous organs tissues, maintenance of freshness, and the role of squid in human nutrition. An authoritative and highly informative review of squid fishing, global distribution, chemistry of its organs/tissues, and the processing of the squid and its extracts. Hardbound, 251 pages, 4 color plates, illustrations & tables.

B-UTIL-SQU Price $69.00

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