{"product_id":"9780813802589","title":"The Seafood Industry Species, Products, Processing, and Safety","description":"\u003ch1\u003eThe Seafood Industry\u003c\/h1\u003e\u003ch2\u003eSpecies, Products, Processing, and Safety\u003c\/h2\u003e\u003ch3\u003eLinda Ankenman Granata | George J. Flick | Roy E. Martin\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003ci\u003eThe Seafood Industry: Species, Products, Processing, and Safety, Second Edition\u003c\/i\u003e is a completely updated and contemporary revision of Flick and Martin’s classic publication, \u003ci\u003eThe Seafood Industry\u003c\/i\u003e. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. \u003ci\u003eThe Seafood Industry\u003c\/i\u003e: \u003ci\u003eSpecies, Products, Processing, and Safety, \u003c\/i\u003ecomprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.\u003c\/div\u003e\u003cdiv\u003e  \u003cb\u003eLinda Ankenman Granata\u003c\/b\u003e is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.  \u003cp\u003e\u003cb\u003eGeorge J. Flick, Jr.\u003c\/b\u003e is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRoy E. Martin\u003c\/b\u003e was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e01 May 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780813802589\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e488\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e43.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44315097694348,"sku":"9780813802589","price":240.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780813802589_ef5723f6-de50-4a68-96d0-b19fe78c68e5.jpg?v=1780159754","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780813802589","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}