While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the bo

This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in

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 a

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both sa

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive