Log in

Relevant bibliographies by topics / Seafood

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Seafood'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Seafood.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Seafood"

1

VÉLEZ, D., and R. MONTORO. "Arsenic Speciation in Manufactured Seafood Products." Journal of Food Protection 61, no. 9 (September 1, 1998): 1240–45. http://dx.doi.org/10.4315/0362-028x-61.9.1240.

Full text

Abstract:

The literature on the speciation of arsenic (As) in seafoods was critically reviewed. Most research has been directed toward fresh seafood products with few papers dealing with As speciation in manufactured seafoods. Predictions concerning As species made on the basis of fresh seafood products cannot be extrapolated to manufactured seafoods. Therefore, due to the numerous species of As, the scarcity of data concerning their presence in foods, the transformations each species may undergo during industrial processing and cooking, and the lack of legislation on permitted As levels in seafood products, As species in manufactured seafood products need to be determined and quantified.

APA, Harvard, Vancouver, ISO, and other styles

2

Rørvik, Liv Marit, Brit Aase, Torill Alvestad, and Dominique A. Caugant. "Molecular Epidemiological Survey of Listeria monocytogenes in Seafoods and Seafood-Processing Plants." Applied and Environmental Microbiology 66, no. 11 (November 1, 2000): 4779–84. http://dx.doi.org/10.1128/aem.66.11.4779-4784.2000.

Full text

Abstract:

ABSTRACT To evaluate the role of seafoods in the epidemiology of human listeriosis and the role of the processing environment as a source ofListeria monocytogenes in seafood products, 305 L. monocytogenes isolates were characterized by multilocus enzyme electrophoresis using 21 genetic loci and restriction enzyme analysis of total DNA. Forty-four isolates were recovered from patients in Norway; 93 were isolated from seafoods, seafood-processing environments, and seawater from 55 different producers; and the remaining 168 isolates originated from six seafood-processing plants and one transport terminal examined in detail for L. monocytogenes. The patient isolates fell into 11 electrophoretic types, with four of them being responsible for 77% of the listeriosis cases in 1992 to 1996. Isolates from Norwegian seafoods and processing environments showed great genetic diversity, indicating that seafoods and seafood-processing environments do not offer a niche for specificL. monocytogenes strains. On the other hand, isolates from individual processing plants were genetically more homogenous, showing that plants are likely to be colonized with specific subclones ofL. monocytogenes. The isolation of identical subclones ofL. monocytogenes from both human patients and seafoods, including ready-to-eat products, suggests that such products may have been possible sources for listeriosis cases in Norway.

APA, Harvard, Vancouver, ISO, and other styles

3

Odeyemi, Omowale A., Muhamad Amin, Fera R. Dewi, Nor Azman Kasan, Helen Onyeaka, Deyan Stratev, and Olumide A. Odeyemi. "Prevalence of Antibiotic-Resistant Seafood-Borne Pathogens in Retail Seafood Sold in Malaysia: A Systematic Review and Meta-Analysis." Antibiotics 12, no. 5 (April 28, 2023): 829. http://dx.doi.org/10.3390/antibiotics12050829.

Full text

Abstract:

The objective of this study was to examine the frequency and extent of antibiotic-resistant pathogens in seafood sold in Malaysia, using a systematic review and meta-analysis approach to analyze primary research studies. Four bibliographic databases were systematically searched for primary studies on occurrence. Meta-analysis using a random-effect model was used to understand the prevalence of antibiotic-resistant bacteria in retail seafood sold in Malaysia. A total of 1938 primary studies were initially identified, among which 13 met the inclusion criteria. In the included primary studies, a total of 2281 seafoods were analyzed for the presence of antibiotic-resistant seafood-borne pathogens. It was observed that 51% (1168/2281) of the seafood was contaminated with pathogens. Overall, the prevalence of antibiotic-resistant seafood-borne pathogens in retail seafood was 55.7% (95% CI: 0.46–0.65). Antibiotic-resistant Salmonella species had an overall prevalence of 59.9% (95% CI: 0.32–0.82) in fish, Vibrio species had an overall prevalence of 67.2% (95% CI: 0.22–0.94) in cephalopods, and MRSA had an overall prevalence of 70.9% (95% CI: 0.36–0.92) in mollusks. It could be concluded that there is a high prevalence of antibiotic-resistant seafood-borne pathogens in the retail seafood sold in Malaysia, which could be of public health importance. Therefore, there is a need for proactive steps to be taken by all stakeholders to reduce the widespread transmission of antibiotic-resistant pathogens from seafood to humans.

APA, Harvard, Vancouver, ISO, and other styles

4

Parkin Kullmann, Jane, and Roger Pamphlett. "A Comparison of Mercury Exposure from Seafood Consumption and Dental Amalgam Fillings in People with and without Amyotrophic Lateral Sclerosis (ALS): An International Online Case-Control Study." International Journal of Environmental Research and Public Health 15, no. 12 (December 14, 2018): 2874. http://dx.doi.org/10.3390/ijerph15122874.

Full text

Abstract:

Exposures to toxic metals such as mercury have been suggested to be risk factors for amyotrophic lateral sclerosis (ALS). Human intake of mercury commonly occurs via consumption of seafood or from mercury-containing amalgam dental restorations (‘mercury fillings’). We therefore compared mercury exposures from these sources in 401 ALS and 452 non-ALS respondents, using an internationally-available online questionnaire that asked respondents how often they ate seafood and what their favourite types of seafoods were. Respondents were also asked to record numbers of current or former mercury fillings. ALS and non-ALS respondents did not differ in their frequency of seafood consumption or in monthly mercury intake from favourite seafoods. Both groups had similar numbers of current, as well as former, mercury fillings. In conclusion, this study found no evidence that mercury exposure from eating seafood, or from mercury dental fillings, was associated with the risk of developing ALS. Therefore, if mercury does play a role in the pathogenesis of ALS, other sources of exposure to mercury in the environment or workplace need to be considered. Alternatively, a susceptibility to mercury toxicity in ALS, such as genetic or epigenetic variations, multiple toxic metal interactions, or selenium deficiency, may be present.

APA, Harvard, Vancouver, ISO, and other styles

5

Gibson, Kristin E., Catherine E. Sanders, Allison R. Byrd, Kevan W. Lamm, and Alexa J. Lamm. "The Influence of Sustainability on Identities and Seafood Consumption: Implications for Food Systems Education for Generation Z." Foods 12, no. 10 (May 9, 2023): 1933. http://dx.doi.org/10.3390/foods12101933.

Full text

Abstract:

Seafood is a vital source of nutrition yet many consumers in the United States have been exposed to competing discourse about the industry’s environmental impacts, influencing consumption habits. Generation Z, a generational cohort whose members value the sustainability of their purchasing decisions, may have unique opinions regarding sustainable seafood given their sustainability values. This qualitative study explored Generation Z undergraduate students’ experiences with seafood and how they perceive the role of seafood in feeding people while sustaining the future natural environment. Data were collected using 11 focus groups in undergraduate classrooms. Researchers conducted an emergent thematic analysis and sufficient interrater reliability was established. Themes identified based on participants’ experience with seafood included geographic location, experience fishing or with fishermen, and seafood and family, implying place attachment and family identity were intertwined with consumption behaviors. Themes identified based on participants’ perception of seafood’s role in feeding people included sustainability, regulations, limited seafood consumption, and limited knowledge, implying Generation Z’s emerging status as the sustainability generation. Results indicate educators should focus on how sustainability can be emphasized in the classroom with clear actions undergraduate Generation Z students can take to improve sustainability.

APA, Harvard, Vancouver, ISO, and other styles

6

Tabilo-Munizaga, G., and G. V. Barbosa-Cánovas. "Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview." Food Science and Technology International 10, no. 4 (August 2004): 207–22. http://dx.doi.org/10.1177/1082013204045687.

Full text

Abstract:

Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.

APA, Harvard, Vancouver, ISO, and other styles

7

Hungerford, James M. "Seafood Toxins and Seafood Products." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 120–30. http://dx.doi.org/10.1093/jaoac/76.1.120.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Martinez, Iciar, Ragnar L. Olsen, Heidi Nilsen, and Nils Kristian SØRensen. "Seafood: Fulfilling Market Demands." Outlook on Agriculture 26, no. 2 (June 1997): 107–14. http://dx.doi.org/10.1177/003072709702600208.

Full text

Abstract:

Seafood is tasty, healthy, and a good source of fat, proteins and minerals. The welfare of the fish, which influences its quality, is of concern to consumers and farmers of seafoods, who are seeking to minimize the use of drugs and the infliction of stress. Processors of seafoods also need to develop new products, technologies, packaging materials and ways of thinking, to fulfill legislative and market demands for fresh, easy to prepare, safe food products, with consistent quality and price. Unfortunately, these new processes render the original species unidentifiable by eye in the final product, which opens the way for substitution of expensive species by cheaper ones of similar characteristics. New challenges to the consumer emerge from the use of molecular biology techniques for the production of novel species, and improvements in technologies for embryonic development. Molecular biology techniques, fortunately, will also help to identify the origin of these species. Our advice: read the label. and eat seafoods!

APA, Harvard, Vancouver, ISO, and other styles

9

Chandimali, Nisansala, Eun Hyun Park, Seon-Gyeong Bak, Yeong-Seon Won, Hyung-Jin Lim, and Seung-Jae Lee. "Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood." Food Control 162 (August 2024): 110472. http://dx.doi.org/10.1016/j.foodcont.2024.110472.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Ouchi, Sachiko, Lori Wilson, Colette C. C. Wabnitz, Christopher D. Golden, Anne H. Beaudreau, Tiff-Annie Kenny, Gerald G. Singh, William W. L. Cheung, Hing Man Chan, and Anne K. Salomon. "Opposing trends in fisheries portfolio diversity at harvester and community scales signal opportunities for adaptation." FACETS 7 (January 1, 2022): 1385–410. http://dx.doi.org/10.1139/facets-2022-0048.

Full text

Abstract:

Understanding mechanisms that promote social-ecological resilience can inform future adaptation strategies. Among seafood dependent communities, these can be illuminated by assessing change among fisheries portfolios. Here, in collaboration with a Coast Salish Nation in British Columbia, Canada, we used expert Indigenous knowledge and network analyses to chronicle differences in fisheries portfolios pre and post a social-ecological regime shift. We then evaluated key drivers of change using semi-structured interviews. We found that while portfolios decreased in diversity of seafood types harvested and consumed among individuals overtime, portfolios increased in their diversification at the community level because more similar seafoods within less diverse individual portfolios were more commonly harvested and consumed by the Nation as a whole. Thus, diversity can operate simultaneously in opposing directions at different scales of organization. Experts identified four key mechanisms driving these changes, including commercial activities controlled by a centralized governance regime, intergenerational knowledge loss, adaptive learning to new ecological and economic opportunities, and the trading of seafood with other Indigenous communities. Unexpectedly, increased predation by marine mammals was also flagged as a key driver of change. Adaptation strategies that support access to and governance of diverse fisheries, exchange of seafoods among communities, and knowledge transfer among generations would promote social-ecological resilience, food security, and community well-being.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Seafood"

1

Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

COPPOLA, CHIARA. "SEAFOOD INSPECTION: CURRENT ISSUES." Doctoral thesis, Università degli Studi di Milano, 2020. http://hdl.handle.net/2434/784026.

Full text

Abstract:

The thesis focuses on quality and safety aspects of different types of seafood by using a multidisciplinary approach, combining different types of analyses (behavioural studies, haemolymph analyses, microbiological and chemical-physical analyses) and regulatory aspects. The thesis consists of a collection of scientific papers and laboratory activities that report the main studies of my PhD research. In the first study the evaluation of the stress level during lobster commercialization was evaluated by analysing eight different haemolymph parameters. The second study faced the potential application of a new Loop-mediated isothermal amplification (LAMP) assay for the detection of Anisakis spp. in seafood products. The third study shows the preliminary results of an ongoing investigation that aims at developing a method suitable for the extraction of microplastics from mussels. The fourth study compared the chemical composition in fish roe products from different species in order to achieve a deeper knowledge of the chemical and microbiological composition of fish roe products collected on the Italian market.

APA, Harvard, Vancouver, ISO, and other styles

3

Ragasa, Catherine. "Essays on food safety and competitiveness in the Philippine seafood industry." Diss., Connect to online resource - MSU authorized users, 2008.

Find full text

Abstract:

Thesis (Ph. D.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.
Title from PDF t.p. (viewed on July 23, 2009) Includes bibliographical references. Also issued in print.

APA, Harvard, Vancouver, ISO, and other styles

4

van, der Meer Liesbeth. "Global revenues from wild seafood products." Thesis, University of British Columbia, 2012. http://hdl.handle.net/2429/42874.

Full text

Abstract:

The present study quantifies the revenues generated by marine seafood in the retail and restaurant sectors. Also, since one third of total marine catch is used to produce fishmeal, revenues generated by this commodity were calculated based on the percentage of meat products that originated from fishmeal inclusion in compound-feed formulas. In total, wild seafood products generated revenues of US $318 billion in the year 2005. To arrive at this estimate I first developed a global database of seafood retail revenues, which is used to analyze fish retail values per tonne at the regional and global level. This database includes 192 maritime and non-maritime countries. The findings are that in 2005, revenues, from wild marine seafood in the retail sector alone reached US $210 billion. Revenue from seafood restaurants were calculated based on estimations of country GDP expenditures in the hotel and restaurant sector. By analyzing the data on 30 countries (US and EU countries) where primary data on restaurants and hotel were reported separately, I estimate that on average, in the US and the EU countries where data is available, 43 percent of revenues from hotels and restaurants are attributable to restaurant sales. Wild seafood restaurant sales represented 17-25% of global restaurant sales generating revenues of US $94 billion. Finally, in order to estimate the revenues from the fishmeal sector, calculations were made based on farmed fish and animal meats, which include fishmeal in their compound feed preparation. Revenues derived from animal and fish meats were calculated based on their FCR (food conversion ratios) and inclusion rates of fishmeal for each species. I estimate that US$14 billion were generated by the inclusion of fishmeal in meat products.

APA, Harvard, Vancouver, ISO, and other styles

5

Chan, Ho-pang, and 陳浩鵬. "Sustainable seafood certification in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46733991.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Almojel, Suliman. "Characteristics of United States Seafood Consumers." UKnowledge, 2016. http://uknowledge.uky.edu/agecon_etds/38.

Full text

Abstract:

In this thesis, I conducted an analysis of the consumption patterns associated with demographic and socio-economic characteristics, using Tobit and double-hurdle models. Data were collected for 11,574 households from the US Bureau of Labor Statistics for the year of 2014. Specific determinants included household size, age, income, gender, education, race, region, marital status, and whether the household lived in a coastal state. The results reveal that seafood expenditures are sequential decisions. Asian racial groups, households headed by married couples, a large number of members in households, higher income households, and households residing in the Atlantic and Gulf Coasts were variables that significantly impacted seafood expenditures.

APA, Harvard, Vancouver, ISO, and other styles

7

Radhakrishnan, Sudhaharini. "Measurement of Thermal Properties of Seafood." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36834.

Full text

Abstract:

Thermal properties of ten different seafood were measured in this research. They included bluefish (Pomatomus saltatrix), croaker (Micropogonias undulatus), spanish mackerel (Scomberomorus maculatus), pink salmon (Oncorhynhus gorbuscha), black seabass (Atractoscion nobilis), spot (Leiostomus xanthurus), shrimp(Pandalus borealis), tilapia (Tilapia aurea), grey sea trout(Cynoscion regalis), and yellow fin tuna (Thunnus albacares) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30^oC. Enthalpy was measured from -40 to 30^oC. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition.
Master of Science

APA, Harvard, Vancouver, ISO, and other styles

8

Stringer, Lawrence Jeffrey. "Modeling air transportation of fresh seafood." Thesis, Virginia Tech, 1990. http://hdl.handle.net/10919/42216.

Full text

Abstract:

Several factors related to the proper shipping of fresh seafood by airplane were studied in this thesis. These included precooling, gel pack effectiveness, external temperatures encountered by shipping containers, and coolant placement in a shipping container. Experiments were conducted to determine cooling times of 10 and 20 pound boxes and 10 pound bags of whole fish. The ”10-pound” box was then modelled using finite element techniques. The model was found to accurately predict the temperature response of the box for a constant temperature boundary condition. Different boundary conditions were applied to the model. These were: constant temperature (such as an ice-slurry); low, medium and high velocity air (such as in a commercial refrigerator). The model was then used to predict cooling times for the other boundary conditions. The enthalpy needed to thaw the contents of different gel packs was measured and compared to that of ice. None of the gel packs had as high an enthalpy as ice. In addition, the warming characteristics of the gel packs with the highest enthalpy was compared to those of ice. It was found that the warming characteristics of the gel pack appeared to be similar to that of ice. The actual shipment of seafood to distant markets was studied by sending a data logger with several shipments to the west coast and collecting temperature data every 5 minutes during these shipments. Temperatures in 12 different locations were measured. Of particular interest were the outside temperatures which were later used in the modeling of the shipments. The shipments were sent in EQ containers. The containers experienced a wide range of temperatures. A finite element model was developed to predict the temperature of seafood under simulated transport conditions. Two boundary conditions were applied to the model; these were still air at 30°C and the approximate temperatures encountered during one of the shipments. Three different arrangements of coolant placement were studied. These were all ice on top of the product, half the ice on top and half in a layer in the middle of the product, and half of the ice on top of the product and half of the ice below the product. The latter arrangement provided the most uniform temperature distribution of the three through 18 hours of simulation. It was also found that shipments should be delivered in less than 24 hours for the amount of coolant used.
Master of Science

APA, Harvard, Vancouver, ISO, and other styles

9

Lyras, Ewgeniya. "Analýza organizační kultury společnosti SEAFOOD s.r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-16504.

Full text

Abstract:

The aim of the thesis is to analyze the organizational culture of the company SEAFOOD Ltd. and propose a set of measures which would contribute to strengthening the organizational culture of the company. Before starting the research the theoretical materials were investigated and hypotheses were set. The main theoretical basis in this thesis is the theory of E.H. Schein. During the work there were discussed as positive impacts of the organizational culture, as well as its restrictive side. In this work was also mentioned the issue of connection between the individual characteristics and qualities of the individual and his working career. After carrying out research, which consisted of writing surveys filled by company employees, guided interviews with some managers and observations, the conclusion about the current level, the problems and the strong sides of the organizational culture SEAFOOD Ltd. was made. After the conclusion there was suggested a set of actions which should lead to the strengthening of the organizational culture of the company and contribute to a higher level of identification of the company's employees with SEAFOOD Ltd.

APA, Harvard, Vancouver, ISO, and other styles

10

Nicholas, Todd Andrew. "Antimicrobial Use of Native and Enzymatically Degraded Chitosans for Seafood Applications." Fogler Library, University of Maine, 2003. http://www.library.umaine.edu/theses/pdf/NicholasTA2003.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Seafood"

1

1915-, Williams Chuck, and Williams-Sonoma, eds. Seafood. San Francisco, Calif: Oxmoor House, 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Hamada, Shingo, and Richard Wilk. Seafood. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Sendlinger, Angela. Seafood. München: Compact-Verl., 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Holcomb, Carrie E. Seafood. New York: Barnes & Noble Books, 2004.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Yam, Lisa. Seafood. Hong Kong: Ming Chuang, 1991.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Inc, Bumble Bee Seafoods, and Sunset Books, eds. Bumble Bee Seafoods, Inc. presents Sunset favorite seafood recipes. Menlo Park, Calif: Sunset Pub. Corp., 1991.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Paré, Jean. Fish & seafood. [Edmonton]: Co.'s Coming, 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Sikorski, Zdzisław E., Bonnie Sun Pan, and Fereidoon Shahidi, eds. Seafood Proteins. New York, NY: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Boziaris, Ioannis S., ed. Seafood Processing. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118346174.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Ward, Trevor, and Bruce Phillips, eds. SEAFOOD Ecolabelling. Oxford, UK: Wiley-Blackwell, 2008. http://dx.doi.org/10.1002/9781444301380.

Full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Seafood"

1

Aarón, Salazar Leyva Jesús, Navarro Peraza Rosa Stephanie, Garcia, Martínez Montaño Emmanuel, and Idalia Osuna Ruíz. "Seafood." In Bioactive Peptides from Food, 97–128. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003106524-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Blakistone, Barbara, and Steven Mavity. "Seafood." In Food Traceability, 97–111. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10902-8_8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Hamada, Shingo, and Richard Wilk. "Fish as Food." In Seafood, 1–16. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Hamada, Shingo, and Richard Wilk. "The Environmental History of the Sea and Seafood." In Seafood, 17–35. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Hamada, Shingo, and Richard Wilk. "Tragedy or Treasury?" In Seafood, 36–53. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Hamada, Shingo, and Richard Wilk. "Industrialization, Markets, and Globalization." In Seafood, 54–71. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Hamada, Shingo, and Richard Wilk. "Fish Transformers." In Seafood, 72–83. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Hamada, Shingo, and Richard Wilk. "Feeding our Appetites and Tastes." In Seafood, 84–94. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Hamada, Shingo, and Richard Wilk. "Seafood Ethics." In Seafood, 95–114. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Hamada, Shingo, and Richard Wilk. "Eco-Labeled Seafood." In Seafood, 115–26. New York : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Seafood"

1

Pawlowski, B., and J. Browning. "Innovations in Alaska smoked seafood as showcased through the Alaska symphony of seafood." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.23.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Scott, J., and Y. Chenelot. "Bacteriophage control of pathogens in foods." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.05.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Wiedmann, M., and K. Gall. "Listeria monocytogenes: A challenge for the smoked seafood industry." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.01.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Losikoff, M. "Colstridium botulinum concerns." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.02.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Himelbloom, B. H. "Staphylococcus aureus concerns in smoked fish." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.03.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Jahncke, M. "A review: Processing parameters needed to control pathogens in cold smoked fish." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.04.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Himelbloom, B. H., C. Crapo, T. S. Shetty, and C. Vorholt. "Pellicle formation and inactivation of Listeria and Staphylococcus species in hot-smoking of salmon." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.06.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Hansen, T. "International regulatory and requirements for smoked fish: Europe and codex alimentarius." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.07.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Vik, J. "HACCP plan." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.08.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Rezendes, C. E. "Compliance with FDA's HACCP regulation." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.09.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Seafood"

1

Molton, P. M. Irradiation preservation of seafood: Literature review. Office of Scientific and Technical Information (OSTI), October 1987. http://dx.doi.org/10.2172/6020264.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Page, Samuel W. Collaborative Research Program on Seafood Toxins. Fort Belvoir, VA: Defense Technical Information Center, August 1988. http://dx.doi.org/10.21236/ada260073.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Allport, Jason, and Sangeeta Mangubhai. Mai Kana: Fiji’s First Sustainable Seafood Cookbook. Wildlife Conservation Society, 2019. http://dx.doi.org/10.19121/2019.report.34589.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Colnaghi, Walter Brenno. Japanese seafood ban signals China’s shady virtues. East Asia Forum, October 2023. http://dx.doi.org/10.59425/eabc.1698098436.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Wang, Ming. How Fukushima wastewater will disrupt seafood trade. Edited by S. Vicknesan. Monash University, April 2023. http://dx.doi.org/10.54377/44be-1563.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Tobing, Dio Herdiawan. Mainstreaming the Social Indicators of the Seafood Stewardship Index for Greater Equity in the Asian Seafood and Aquaculture Industry. Asian Development Bank Institute, November 2023. http://dx.doi.org/10.56506/ybub4942.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Doyle, J. P. Seafood Shelf Life as a Function of Temperature. Alaska Sea Grant, University of Alaska Fairbanks, 1989. http://dx.doi.org/10.4027/sslft.1989.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Nicholas Ralston and Laura Raymond. JV Task - 116 Selenium's Role in the Seafood Safety Issue. Office of Scientific and Technical Information (OSTI), March 2009. http://dx.doi.org/10.2172/990806.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Kevin Shen, Kevin Shen. Single-Cell Multiomic Profiling of Killifish for Cell-Cultured Seafood. Experiment, October 2023. http://dx.doi.org/10.18258/56360.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Jeans, Meghan. Can Plant- and Cell-Based Seafood Improve Human and Planetary Health?: An examination of the environmental, social and economic costs and benefits of seafood alternatives. Wildlife Conservation Society, 2020. http://dx.doi.org/10.19121/2020.report.38408.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!