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ISBN
1 78242 069 X
Published
October 2013
Price
approx £80.00 / US$135.00 / €95.00
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Utilization of fish processing wastes 
Bhaskar
Utilization of fish processing wastes provides a comprehensive scenario of various fish processing wastes that can be utilized by emphasizing the importance of biotechnological approaches in re... more...
Not yet published
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ISBN
0 85709 119 0
Published
February 2013
Price
£185.00 / US$315.00 / €220.00
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Advances in aquaculture hatchery technology 
Allan, Burnell
Aquaculture is the fastest-growing food production sector in the world. With demand for seafood increasing at astonishing rates, the optimization of production methods is vital. One of the primary res... more...
Usually dispatched within 24 hours
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ISBN
1 84569 751 0
Published
June 2012
Price
£180.00 / US$305.00 / €215.00
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Advances in meat, poultry and seafood packaging
Kerry
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both curre... more...
Usually dispatched within 24 hours
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ISBN
1 84569 725 1
Published
June 2012
Price
£180.00 / US$305.00 / €215.00
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Animal feed contamination: Effects on livestock and food safety
Fink-Gremmels
The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing ani... more...
Usually dispatched within 24 hours
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ISBN
0 85709 016 X
Published
April 2012
Price
£165.00 / US$280.00 / €200.00
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Infectious disease in aquaculture: Prevention and control
Austin
With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases are a major constrain... more...
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ISBN
0 85709 072 0
Published
August 2011
Price
£155.00 / US$265.00 / €185.00
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Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2)
Van Immerseel, Nys, Bain
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologie... more...
Usually dispatched within 24 hours
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ISBN
1 84569 754 5
Published
August 2011
Price
£160.00 / US$270.00 / €190.00
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Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1)
Nys, Bain, Van Immerseel
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologie... more...
Usually dispatched within 24 hours
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ISBN
Published
August 2011
Price
£285.00 / US$485.00 / €340.00
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Improving the safety and quality of eggs and egg products (two Volume Set)
Nys, Bain, Van Immerseel
Website Exclusive - Special price for both volumes.
This price is only available on print version and orders placed through our website. The special offer price can not be ... more...
Usually dispatched within 24 hours
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ISBN
1 84569 466 X
Published
July 2011
Price
£180.00 / US$305.00 / €215.00
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Processed meats: Improving safety, nutrition and quality
Kerry, Kerry
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Impro... more...
Usually dispatched within 24 hours
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ISBN
1 84569 384 1
Published
July 2009
Price
£240.00 / US$410.00 / €290.00
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New technologies in aquaculture: Improving production efficiency, quality and environmental management
Burnell, Allan
With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements... more...
Usually dispatched within 24 hours
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ISBN
1 84569 152 0
Published
January 2009
Price
£170.00 / US$290.00 / €205.00
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Shellfish safety and quality
Shumway, Rodrick
Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their ow... more...
Usually dispatched within 24 hours
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ISBN
1 84569 343 4
Published
January 2009
Price
£185.00 / US$315.00 / €220.00
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Improving the sensory and nutritional quality of fresh meat
Kerry, Ledward
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This importa... more...
Usually dispatched within 24 hours
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ISBN
1 84569 299 3
Published
August 2008
Price
£185.00 / US$315.00 / €220.00
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Improving farmed fish quality and safety
Lie
Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fu... more...
Usually dispatched within 24 hours
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ISBN
1 84569 019 2
Published
May 2008
Price
£175.00 / US$300.00 / €210.00
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Improving seafood products for the consumer
Børresen
It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOO... more...
Usually dispatched within 24 hours
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ISBN
1 84569 013 3
Published
November 2006
Price
£170.00 / US$290.00 / €205.00
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Maximising the value of marine by-products
Shahidi
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, conta... more...
Usually dispatched within 24 hours
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ISBN
1 84569 059 1
Published
November 2006
Price
£155.00 / US$265.00 / €185.00
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Microbiological analysis of red meat, poultry and eggs
Mead
Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and qual... more...
Usually dispatched within 24 hours
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ISBN
1 84569 050 8
Published
September 2006
Price
£180.00 / US$305.00 / €215.00
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Meat products handbook: Practical science and technology
Feiner
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industr... more...
Usually dispatched within 24 hours
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ISBN
1 84569 159 8
Published
September 2006
Price
£60.00 / US$100.00 / €70.00
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Lawrie’s meat science (Seventh edition)
Lawrie, Ledward
Lawrie’s meat science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in under... more...
Usually dispatched within 24 hours
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ISBN
1 85573 954 2
Published
August 2005
Price
£180.00 / US$305.00 / €215.00
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Food safety control in the poultry industry
Mead
The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply c... more...
Usually dispatched within 24 hours
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ISBN
1 85573 955 0
Published
July 2005
Price
£195.00 / US$330.00 / €235.00
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Improving the safety of fresh meat
Sofos
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Im... more...
Usually dispatched within 24 hours
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ISBN
1 85573 727 2
Published
June 2004
Price
£160.00 / US$270.00 / €190.00
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Poultry meat processing and quality
Mead
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essentia... more...
Usually dispatched within 24 hours
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ISBN
1 85573 715 9
Published
August 2003
Price
£110.00 / US$185.00 / €130.00
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Sausage manufacture: Principles and practice
Essien
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition an... more...
Usually dispatched within 24 hours
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ISBN
1 85573 583 0
Published
September 2002
Price
£170.00 / US$290.00 / €205.00
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Meat processing: Improving quality
Kerry, Kerry, Ledward
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews resea... more...
Usually dispatched within 24 hours
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ISBN
1 85573 552 0
Published
July 2002
Price
£165.00 / US$280.00 / €200.00
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Safety and quality issues in fish processing
Bremner
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingl... more...
Usually dispatched within 24 hours
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ISBN
1 85573 442 7
Published
April 2002
Price
£165.00 / US$280.00 / €200.00
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Meat refrigeration
James, James
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering... more...
Reprinting – not in stock at present
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ISBN
1 85573 448 6
Published
September 2000
Price
£160.00 / US$270.00 / €190.00
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HACCP in the meat industry
Brown
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological... more...
Reprinting – not in stock at present
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