Waterfoods MD0711

• Publisher: US Army medical department
• Year: 2006
• Tongue: English
• Leaves: 82
• Series: US Army medical course
• Edition: 100
• Category: Library

✦ Table of Contents

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
FISH: THEIR COMPOSITION,ANATOMY, PREPARATION,AND PRESERVATION
INTRODUCTION
CHEMICAL COMPOSITION
ANATOMICAL TERMS
EXTERNAL IDENTIFICATION - CHARACTERISTICS
EXTERNAL IDENTIFICATION - FINS
INTERNAL IDENTIFICATION - CHARACTERISTICS
MARKET FORMS
METHODS OF PRESERVATION
DETERIORATI0N
NATURAL CHEMICAL CHANGES
FISH CLASSIFICATION
PARASITES OF FISH
INSPECTION PROCEDURES FOR FISH
INTRODUCTION
INSPECTION STEPS AND PROCEDURES
QUANTITY
DETERMINING QUANTITY
EXERCISES
SOLUTIONS
LESSON 2
SHELLFISH: THEIR COMPOSITION, ANATOMY, AND DETERIORATION
INTRODUCTION
CHEMICAL COMPONENTS
INTRODUCTION TO MOLLUSKS
ANATOMICAL FEATURES OF OYSTERS
ANATOMICAL FEATURES OF CLAMS
ANATOMICAL FEATURES OF SCALLOPS
IDENTIFICATION CHARACTERISTICS OF CRUSTACEANS
ANATOMICAL FEATURES OF SHRIMP
ANATOMICAL FEATURES OF LOBSTERS
ANATOMICAL FEATURES OF CRABS
DETERIORATIVE AND UNACCEPTABLE CONDITIONS--INTRODUCTION
DETERIORATIVE AND UNACCEPTABLE CONDITIONS OF OYSTERS
DETERIORATIVE AND UNACCEPTABLE CONDITIONS OF SCALLOPS
DETERIORATIVE AND UNACCEPTABLE CONDITIONS OF SHRIMP
FREEZER BURN/DEHYDRATION AND RANCIDITY
INSPECTION PROCEDURES FOR SHELLFISH
INTRODUCTION
IDENTITY
DETERMINE IDENTITY
CONDITION
DETERMINING CONDITION
QUANTITY
DETERMINING QUANTITY
EXERCISES
SOLUTIONS
COMMENT SHEET