Authors:
Provides comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species
Focuses on the production and conservation methods for crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters and cephalopods such as squid and octopus
Examines shellfish processing and preservation methods such as chilling, freezing, canning and curing, plus important safety aspects
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Table of contents (5 chapters)
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Front Matter
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Back Matter
About this book
To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type.
Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Authors and Affiliations
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Fisheries Faculty, Akdeniz University, Antalya, Turkey
Nalan Gökoğlu
About the author
Bibliographic Information
Book Title: Shellfish Processing and Preservation
Authors: Nalan Gökoğlu
DOI: https://doi.org/10.1007/978-3-030-60303-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-60302-1Published: 05 January 2021
Softcover ISBN: 978-3-030-60305-2Published: 06 January 2022
eBook ISBN: 978-3-030-60303-8Published: 04 January 2021
Edition Number: 1
Number of Pages: XIX, 315
Number of Illustrations: 4 b/w illustrations, 22 illustrations in colour
Topics: Food Science