Product Description
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.
Crc Press Handbook On Fish Processing And Preservation Size 1 09781032204727
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.
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