Improving Farmed Fish Quality and Safety
Book 1
Book 2
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Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
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Improving Farmed Fish Quality and Safety: (162 Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving Farmed Fish Quality and Safety: (162 Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

Table of Contents:
Part 1 Chemical contaminants, chemical use in aquaculture and farmed fish safety: The risks and benefits of consumption of farmed fish; Environmental contaminants in farmed fish and potential consequences for seafood safety; Pesticide contamination in farmed fish: assessing risks and reducing contamination; Veterinary drug use in aquaculture; Assessing the human health implications of new veterinary drugs used in fish farming; Antibiotic resistance associated with veterinary drug use in fish farms; Improving disease immunity to reduce antibiotic use in farmed fish; Different methods to reduce antibiotic use in farmed fish. Part 2 Improving farmed fish quality: Understanding dietary factors affecting flesh quality in farmed fish; Improving farmed fish quality by selective breeding; Alternative lipid sources for fish feed and farmed fish quality; Plant proteins as alternative sources for fish feed and farmed fish quality; Alternative marine sources of fish feed and farmed fish quality; Tailor-made functional seafood for consumers: dietary modulation of selenium and taurine in farmed fish; Reducing production related diseases in farmed fish; Microbiological quality and safety of farmed fish; Parasites in farmed fish and fishery products; Colouration and flesh quality in farmed salmon and trout; Off-flavour problems in farmed fish; Husbandry techniques and fish quality. Part 3 Managing farmed fish quality and safety: HACCP and other programs to ensure safe products and for sustainable fish farming; Monitoring and surveillance to improve farmed fish safety; Confirming the origin of wild and farmed fish; Farmed fish labelling.

About the Author :
Professor Oyvind Lie, an internationally renowned expert on aquaculture nutrition and fish quality, is currently director of the National Institute of Nutrition and Seafood Research (NIFES), Norway.


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Product Details
  • ISBN-13: 9781845694920
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Series Title: 162 Woodhead Publishing Series in Food Science, Technology and Nutrition
  • ISBN-10: 1845694929
  • Publisher Date: 20 Aug 2008
  • Binding: Digital (delivered electronically)


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Improving Farmed Fish Quality and Safety: (162 Woodhead Publishing Series in Food Science, Technology and Nutrition)
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