ShareApplication of HACCP in processing raw tropical shrimp.
Author(s) : DEBEVERE J., NEYTS K.
Type of article: Article
Summary
The article elaborates on the control measures for shrimp handling and processing to obtain an end-product which is free of public health risk.
Details
- Original title: Application of HACCP in processing raw tropical shrimp.
- Record ID : 1999-3722
- Languages: English
- Source: Infofish int. - n. 3
- Publication date: 1998/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Treatment; Quality; HACCP; Crustacea; Hot climate
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BLACKSPOT OCCURRENCE IN SPINY LOBSTERS AND SHRIMP.
- Author(s) : OGAWA M.
- Date : 1987/01
- Languages : English
- Source: Infofish mark. Dig. - vol. 6 - n. 1
View record
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IMPROVING THE QUALITY OF SHRIMP THROUGH PROPER ...
- Author(s) : RAJADURAI P. N.
- Date : 1985/01
- Languages : English
- Source: Infofish mark. Dig. - n. 1
View record
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FUNDAMENTALS AND EQUIPMENT FOR FREEZING SHRIMPS...
- Author(s) : LONDAHL G., RYNNEL L.
- Date : 1982/07
- Languages : English
- Source: Infofish mark. Dig. - n. 4
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Methods for preprocessing and freezing of shrim...
- Author(s) : CHANDRASEKARAN M.
- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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Experimental study of greenhouse prawn drying u...
- Author(s) : TIWARI G. N.
- Date : 2006/12
- Languages : English
- Source: CIGR E-J. - vol. 8
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