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008			220530s2022 si | s |||| 0|eng d
020			_a9789811915666
024	7		_a10.1007/978-981-19-1566-6 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aSH336.5.S56 _b2022 EB
100	1		_aHannan, Md. Abdul _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684839
245	1	0	_aPost-Harvest Processing, Packaging and Inspection of Frozen Shrimp : _ba Practical Guide _cby Md. Abdul Hannan, Kazi Ahsan Habib, A. M. Shahabuddin, Md. Ariful Haque, Mohammad Bodrul Munir
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XXV, 267 páginas)
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 1. General Discussion -- Chapter 2. Product Description -- Chapter 3. Processing of Shrimp -- Chapter 4. Food Additives and Soaking -- Chapter 5. Defects of Shrimp -- Chapter 6. Traceability in Shrimp -- Chapter 7. Plant Sanitation and Hygiene -- Chapter 8. Packaging, Labeling and Storage -- Chapter 9. Inspection of Frozen Shrimp -- Chapter 10. Laboratory Analysis -- Chapter 11. Shipment and Shipping Documents -- Chapter 12. Audit, Certification and Payment -- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products -- Chapter 14. Recommendation and Conclusion.
520			_aThe 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 practices from 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.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9145445 _aDecápodos
700	1		_aHabib, Kazi Ahsan _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684840
700	1		_aShahabuddin, A. M _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684841
700	1		_aHaque, Md. Ariful _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684842
700	1		_aBodrul Munir, Mohammad _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684843
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9789811915659
776	0	8	_iPrinted edition: _z9789811915673
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-1566-6 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b09/2022 _dz _ek _zSI