Handbook on Fish Processing and Preservation
Title | Handbook on Fish Processing and Preservation PDF eBook |
Author | |
Publisher | |
Pages | 522 |
Release | 2021 |
Genre | |
ISBN | 9789390309351 |
Handbook on Fish Processing and Preservation
Title | Handbook on Fish Processing and Preservation PDF eBook |
Author | Rabinarayan Mishra |
Publisher | CRC Press |
Pages | 550 |
Release | 2022-01-20 |
Genre | Technology & Engineering |
ISBN | 1000540286 |
Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Handbook on Fish Processing and Preservation
Title | Handbook on Fish Processing and Preservation PDF eBook |
Author | Rabinarayan Mishra |
Publisher | CRC Press |
Pages | 466 |
Release | 2022-01-20 |
Genre | Technology & Engineering |
ISBN | 1000540340 |
Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Fish Processing Handbook for the Philippines ...
Title | Fish Processing Handbook for the Philippines ... PDF eBook |
Author | Arthur C. Avery |
Publisher | |
Pages | 158 |
Release | 1950 |
Genre | Canned fish |
ISBN |
Fish is second only to rice as food in the Philippines. This handbook, intended for both home and commercial processors of Philippine fishes, covers the handling of fresh fish, the various methods of preserving fish - freezing, salting, drying, smoking, canning, and miscellaneous methods such as pickling - and the spoilage of fish and fish products. It gives a step-by-step description of Philippine fish-preserving methods with suggestions on improving them, and of methods used in other parts of the world which have been adapted for Philippine use by the Philippine Fishery Program of the Fish and Wildlife Service. Tables of useful data for fish processors and of drawings of common species of Philippine fish are included.
Fish Canning Handbook
Title | Fish Canning Handbook PDF eBook |
Author | Les Bratt |
Publisher | John Wiley & Sons |
Pages | 330 |
Release | 2010-09-29 |
Genre | Technology & Engineering |
ISBN | 1444390384 |
Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3
Fish Processing and Preservation
Title | Fish Processing and Preservation PDF eBook |
Author | Kamakhya Pada Biswas |
Publisher | |
Pages | |
Release | 2014 |
Genre | |
ISBN | 9789351303923 |
Fish Processing and Preservation
Title | Fish Processing and Preservation PDF eBook |
Author | Kamakhya Pada Biswas |
Publisher | |
Pages | 311 |
Release | 2014-01-01 |
Genre | Fishery processing |
ISBN | 9789351301097 |