Course Manual in Fish Technology
Author | : S. Latha |
Publisher | : |
Total Pages | : |
Release | : 1987 |
Genre | : |
ISBN | : |
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Author | : S. Latha |
Publisher | : |
Total Pages | : |
Release | : 1987 |
Genre | : |
ISBN | : |
Author | : Latha Shenoy |
Publisher | : |
Total Pages | : 95 |
Release | : 1987 |
Genre | : Technology |
ISBN | : |
Author | : Hans Henrik Huss |
Publisher | : Food & Agriculture Org. |
Total Pages | : 148 |
Release | : 1988 |
Genre | : Fish as food |
ISBN | : 9789251023952 |
Author | : Per O.. Heggelund |
Publisher | : |
Total Pages | : 182 |
Release | : 1979 |
Genre | : Fishery processing |
ISBN | : |
Author | : Noah S. Adams |
Publisher | : |
Total Pages | : 543 |
Release | : 2012 |
Genre | : Fishes |
ISBN | : 9781934874264 |
Author | : |
Publisher | : |
Total Pages | : 350 |
Release | : 1990 |
Genre | : Aquaculture |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 364 |
Release | : 1990 |
Genre | : Aquaculture |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 646 |
Release | : 1983 |
Genre | : Fisheries |
ISBN | : |
Author | : George M. Hall |
Publisher | : Springer Science & Business Media |
Total Pages | : 303 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461311136 |
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
Author | : Carlos A. M. Lima Dos Santos |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2023-07-18 |
Genre | : History |
ISBN | : 9781022233706 |
Fish inspection and quality assurance are crucial components of the global seafood industry. In this technical manual, Lima dos Santos provides a detailed overview of best practices for ensuring that fish products are safe, healthy, and of high quality. Written in clear and accessible language, this book is an essential resource for anyone involved in the fisheries sector, from fishermen to processors to regulators. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.