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.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
€230.45
स्वरूप EPUB ● पेज 550 ● ISBN 9781000540345 ● प्रकाशक Taylor and Francis ● प्रकाशित 2021 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 8232803 ● कॉपी सुरक्षा Adobe DRM
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