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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TEMPERATURE CONTROL DURING THE PROCESSING OF TR...
- Author(s) : SUMNER J. L.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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SEAFOOD FREEZING IN CUBAN TROPICAL CONDITIONS.
- Author(s) : MARTORELL M. T., LOPEZ E. V., RODRÍGUEZ R.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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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
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Recommended international code of practice for ...
- Date : 1998/03
- Languages : English
- Source: Codex Aliment. Comm./ Comm. Codex Aliment. - CX-FFP 98-5; 116 p. (E); 132 p. (F); 8 fig.; tabl.; 9 append.
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Altération et contrôle qualité des crustacés.
- Author(s) : LE MORVAN I.
- Date : 1994/07
- Languages : French
- Source: Rev. gén. Froid - vol. 84 - n. 945
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