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Food Safety of Aquatic Biological Resources and Their Processed Products – A Comprehensive Study Guide
This academic textbook provides an in-depth exploration of contamination pathways in raw materials and processed products from aquatic biological resources. It covers a wide range of xenobiotics, including toxic metals, pesticides, radionuclides, polycyclic aromatic hydrocarbons, and nitroso compounds, as well as biological contaminants such as microorganisms, parasites, and toxins that pose real risks upon consumption. The book outlines regulatory criteria for managing these contaminants in both raw and finished products, along with practical measures for reducing their levels.
Designed for bachelor’s students in the "Food of Animal Origin" program with a focus on "Fish and Fish Products Technology," this guide is also valuable for master’s students in the same field. Additionally, it serves as a resource for postgraduate researchers and candidates specializing in "Food Biotechnology" and "Technology of Meat, Dairy, and Fish Products and Refrigeration Production."
The textbook is a reliable reference for understanding the safety standards and contamination control in aquatic food products, based on scientific principles and regulatory frameworks. It does not include unverified data or speculation, ensuring factual accuracy for academic and professional use.