Short course Manual: Practical Aspects of Seafood Safety

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dc.contributor.authorCIFT
dc.date.accessioned2015-01-15T05:11:58Z
dc.date.available2015-01-15T05:11:58Z
dc.date.issued2014
dc.description.abstractFood can transmit disease and become a problem to consumers due to food borne infections if hazards, both biological and chemical are encountered. Sanitation and hygiene, processing techniques, food additives, labeling, environmental hazards and export import regulations have been discussed in the manualen_US
dc.identifier.urihttp://hdl.handle.net/123456789/1850
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technology, Cochin, Indiaen_US
dc.subjectfood safetyen_US
dc.subjectchemical hazardsen_US
dc.subjectphysical hazardsen_US
dc.subjecttoxic contaminantsen_US
dc.subjectchemical contaminantsen_US
dc.subjectpesticide residuesen_US
dc.subjectbiological hazardsen_US
dc.subjectlaboratory pracicesen_US
dc.titleShort course Manual: Practical Aspects of Seafood Safetyen_US
dc.typeOtheren_US
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