Abstract
Most seafood processing requires a volume of clean water for preparation and preservation of final products. Clean water is used to wash, thaw, transport, cook, formulate, and/or package seafood products. The usual consequence of this water use is the addition of some foreign matter or waste materials which pollute the original water supply. The type and amount of pollutants entering the water will depend on the product forms, processing methods, and amount of product and volume of water used.
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© 1990 Springer Science+Business Media New York
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Otwell, W.S. (1990). Waste Treatment and Utilization. In: Martin, R.E., Flick, G.J. (eds) The Seafood Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2041-2_19
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DOI: https://doi.org/10.1007/978-1-4615-2041-2_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5846-6
Online ISBN: 978-1-4615-2041-2
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