This book provides a concise but comprehensive overview of fish science and technology written in a straightforward language. The book covers catching of fish, on-board handling and processing methods, fish freezing, canning, drying, salting, pickling, mince and surimi, chemical biology of fish, aquaculture, nutrition, marketing and policy issues. This book should be of interest to seafood processors, fish scientists, R & D personnel in the food processing industry, importers and exporters.
Auflage
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Research
Illustrationen
Maße
Höhe: 241 mm
Breite: 160 mm
Dicke: 21 mm
Gewicht
ISBN-13
978-0-442-00500-9 (9780442005009)
Schweitzer Klassifikation
Background. How fish are caught. Onboard handling and processing of fish. Onshore handling. Shelf-life considerations for fresh fish. Shelf-life considerations for fresh fish. Assessing fish quality. Frozen fish. Other forms of fish preservation and packaging. Special processing prodcedures. Industrial fish processing and related processes. Speciality products and by-products. The chemical biology of fishes. Aquaculture. Human nutrition and public health concerns. Human nutrition and public health concerns. Marketing. Leagal and policy issues.
