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Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers
(Elsevier B.V., 2015-01-01)
The aims of this study were to assess the knowledge, attitudes and self-reported practices regarding seafood safety and the risk perception of seafood-borne diseases among seafood workers and to study the relationships ...
Bringing sustainable seafood back to the table: Exploring chefs' knowledge, attitudes and practices in Peru
(Cambridge University Press, 2018)
Conservation organizations promoting sustainable seafood have had greater success when chefs are empowered as agents of change in favour of sustainable seafood. Peru is experiencing a gastronomic revolution with seafood ...
Hazards and critical control points in Brazilian seafood dish preparation
(Food Control, 2006)
Evaluation of seafood quality market in Baixada Santista/SP
(Inst Pesca, 2014-01-01)
Two hundred and fifty-seven (257) fresh seafood samples from different points of the Baixada Santista production chain were analyzed for sensorial, microbiological, physicochemical, chemical and parasitological aspects. ...