Fish Preservation and Processing
Book
Hardback
256 pages
978-0-85238-196-0 (ISBN)
Description
Fish and fish-related products are highly perishable. It is, therefore, of paramount importance that the highest standards of handling, processing and preservation are met and maintained from point of capture to retail outlet to ensure that the consumer receives a safe and reliable product of consistent quality. Fish Products and Processing offers detailed and practical guidance on processing and preservation techniques and technologies, equipment and methods, and the design and management of plant and ancillary facilities.
Fish and fish-related products are highly perishable. It is, therefore, of paramount importance that the highest standards of handling, processing and preservation are met and maintained from point of capture to retail outlet to ensure that the consumer receives a safe and reliable product of consistent quality. Fish Products and Processing offers detailed and practical guidance on processing and preservation techniques and technologies, equipment and methods, and the design and management of plant and ancillary facilities.
Fish and fish-related products are highly perishable. It is, therefore, of paramount importance that the highest standards of handling, processing and preservation are met and maintained from point of capture to retail outlet to ensure that the consumer receives a safe and reliable product of consistent quality. Fish Products and Processing offers detailed and practical guidance on processing and preservation techniques and technologies, equipment and methods, and the design and management of plant and ancillary facilities.
More details
Series
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
illustrations
Dimensions
Height: 244 mm
Width: 172 mm
ISBN-13
978-0-85238-196-0 (9780852381960)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
The value of fish as food; the fishery resource and its exploitation; hygiene, safety, quality and the law; the handling of fresh fish; chilling and shelf-life extension; freezing, frozen storage and the "cold chain"; thermal processing and canned products; curing - salted, pickled, dried and smoked products; by-products and processes; minced fish, surimi, and product development.