Bases de datos (ASFA, ISI, AGRIS,
…) y revistas científicas electrónicas relacionadas con pesquerías y
alimentos a través de las webs de la
bibliotecas de las universidades: J. Food Sci., Food Microbiol., J. Food
Technol., Food Chem., etc Manuales de texto: Sikorski,
Z. (1990). Tecnología de los productos del mar. Ed. Acribia. Tewari, G. & Jeneja, V. (2007) Advances in termal and non-thermal
food preservation. Ed. Blackwell Publising. Cabado, A. G. & Vieites, J.M. (2008). Quality parameters in canned
seafoods. Ed. Nova Sci. Publisiers. Bremner, H.A. (2002) Safety and quality issues in fish processing. Ed.
CRC Press. Lal, R. et al. (2003) Food security and environmental quality in the
developing world. Ed. Lewis Publishers. Borresen, T. (2008) Improving seafood products for the consumer. Ed. CRC
Press. Milliotis, M.D. &
Bier, J.W. (Eds.) (2003) International handbook of foodborne pathogens. Ed.
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