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Fish Processing Technology

ISBN-10: 0751402737

ISBN-13: 9780751402735

Edition: 2nd 1997 (Revised)

Authors: G. M. Hall

List price: $219.99
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Description:

The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.
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Book details

List price: $219.99
Edition: 2nd
Copyright year: 1997
Publisher: Springer
Publication date: 7/31/1997
Binding: Hardcover
Pages: 292
Size: 6.75" wide x 9.75" long x 1.00" tall
Weight: 1.584
Language: English

Preservation of Fish by Curing (Drying, Salting and Smoking)
Surimi and Fish Mince Products
Chilling and Freezing of Fish
Canning Fish and Fish Products
Methods of Identifying Species of Raw and Processed Fish
Modified Atmosphere Packaging of Fish and Fish Products
HACCP and Quality Assurance of Seafood
Temperature Modeling and Relationships in Fish Transportation
Index