Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

About the Author

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in
the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of
Thessaly, Volos, Greece.

Book Information
ISBN 9781118346211
Author Ioannis S. Boziaris
Format Hardback
Page Count 512
Imprint Wiley-Blackwell
Publisher John Wiley and Sons Ltd
Weight(grams) 1016g
Dimensions(mm) 252mm * 178mm * 25mm