Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Seiten
1991
|
1991 ed.
Van Nostrand Reinhold Inc.,U.S. (Verlag)
978-0-442-00206-0 (ISBN)
Van Nostrand Reinhold Inc.,U.S. (Verlag)
978-0-442-00206-0 (ISBN)
This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions.
This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.
This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.
When product arrives. Quality and freshness - fresh fish. Quality and freshness - frozen fish. Quality and freshness - shellfish. Substitutions. Short weight, inferior size, and inferior quality. How to test product.
| Erscheint lt. Verlag | 15.8.1991 |
|---|---|
| Zusatzinfo | XVI, 112 p. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 210 x 297 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-442-00206-8 / 0442002068 |
| ISBN-13 | 978-0-442-00206-0 / 9780442002060 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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