The New Fresh Seafood Buyers Guide

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The New Fresh Seafood Buyer's Guide
Language: en
Pages: 292
Authors: Ian Dore
Categories:
Type: BOOK - Published: 2014-01-15 - Publisher:

Books about The New Fresh Seafood Buyer's Guide
The New Fresh Seafood Buyer’s Guide
Language: en
Pages: 280
Authors: Ian Dore
Categories: Technology & Engineering
Type: BOOK - Published: 2013-06-29 - Publisher: Springer Science & Business Media

This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to
Seafood Handbook
Language: en
Pages: 280
Authors: The Editors of Seafood Business
Categories: Cooking
Type: BOOK - Published: 2009-03-10 - Publisher: John Wiley & Sons

"Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish"--Publisher.
Caviar
Language: en
Pages: 256
Authors: V. Sternin, Ian Dore
Categories: Caviar
Type: BOOK - Published: 1993 - Publisher: Editions Quae

Books about Caviar
Shellfish Processing and Preservation
Language: en
Pages: 315
Authors: Nalan Gökoğlu
Categories: Technology & Engineering
Type: BOOK - Published: 2021-01-04 - Publisher: Springer Nature

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the