The book is
a practical guide for the various steps
in the post-harvest technology of frozen
shrimps. Shrimps are one of the most
common and popular types of seafood
consumed globally. The book discusses
some of the most sought-after shrimps
such as Penaeus monodon, P. vannamei,
and Macrobrachium
rosenbergii.Good-quality shrimp is a
prerequisite for the seafood business as
it is used for human consumption. Lack
of proper knowledge in raw materials
handling and post-harvest processing is
the main obstacle in quality shrimp
production. Complex business policy,
commitment break in both parties (buyers
and sellers), competition with other
seafood-producing countries, and
fluctuation of currency in international
seafood market are the factors affecting
international seafood business. This
book closes this gap in literature and
facilitates the production of
excellent-quality exportable frozen
shrimp through informed practicesfrom
experts. The book includes information
about packaging of frozen shrimp,
inspection, and shipment. It also
compiles different mathematical
calculations which are in practiced in
the processing industries.
The book is essential reading for
professionals in the shrimp producing
and processing industries. It is also
useful for researchers in fisheries
science, aquaculture, food technology,
and food microbiology.
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