Handbook on Fish Processing and Preservation
eBook - ePub

Handbook on Fish Processing and Preservation

  1. 522 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Handbook on Fish Processing and Preservation

Book details
Table of contents
Citations

About This Book

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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Yes, you can access Handbook on Fish Processing and Preservation by Rabinarayan Mishra in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Fisheries & Aquaculture. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2021
ISBN
9781000540345
Edition
1
Topic
Technology & Engineering
Subtopic
Fisheries & Aquaculture
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Table of Contents
  7. List of Figures
  8. List of Tables
  9. Preface
  10. Abbreviations
  11. 1 Physical Characteristics of Fish
  12. 2 Chemical Characteristics of Fish
  13. 3 Biological Characteristics of Fish
  14. 4 Post Mortem Changes in Fish and Safety Hazards
  15. 5 Microbiology of Fish and Fish Products
  16. 6 Wet Fish Handling and Preparation
  17. 7 Chilling and Chill Store
  18. 8 Freezing and Cold Storage
  19. 9 Canning of Fish
  20. 10 Fish Paste Products
  21. 11 Fish Curing
  22. 12 Fish Products
  23. 13 Fish By-Products
  24. 14 Food Additives In Fish Processing
  25. Bibliography
  26. Index