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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.
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Print-on-DemandAnbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 144 pp. Englisch. Bestandsnummer des Verkäufers 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 co. Bestandsnummer des Verkäufers 5916474
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Verlag:
Springer US, Springer US Aug 1991, 1991
ISBN 10: 0442002068
ISBN 13: 9780442002060
Neu
Hardcover
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
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Buch. Zustand: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 144 pp. Englisch. Bestandsnummer des Verkäufers 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Print-on-DemandAnbieter: preigu, Osnabrück, Deutschland
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Buch. Zustand: Neu. Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs | Ian Dore | Buch | xvi | Englisch | 1991 | Copernicus | EAN 9780442002060 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Bestandsnummer des Verkäufers 102024909
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Bestandsnummer des Verkäufers 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Anbieter: Buchpark, Trebbin, Deutschland
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Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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. Bestandsnummer des Verkäufers 3016578/12
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