This reference, "Using HACCP Principles and Physiological Studies to
Improve Marketing Practices for Live Crustaceans" (by S. Gomez-Jimenez,
R.F. Uglow, R. Pacheco-Aguilar, and L.O. Noriega-Orozco), is featured in
the 1999 Alaska Sea Grant publication, "Marketing and Shipping Live
Aquatic Products" (edited by B.C. Paust and A.A. Rice).
The 321-page (3.2 MB) pdf file can be downloaded from the National Sea
Grant Depository at: http://nsgl.gso.uri.edu/aku/akuw99003.pdf
Pamela Tom
University of California
Sea Grant Extension Program
==========================================================================
On Fri, 14 Oct 2005 19:28:45 +0300
"Hamad" <Hamad@alkulaibfisheries.com> wrote:
> Dear respected list members
>
> I am researching shipment conditions for minimum mortality
> shipment of warm water green spiny lobster; any help on
> the process would be greatly appreciated. Also any references
> regarding the transshipment center would also be greatly appreciated.
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