Téléchargez le livre : Fish As Food V3
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Description
Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product. The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal. Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.
Pages
504 pages
Collection
n.c
Parution
2012-12-02
Marque
Academic Press
EAN papier
9780123955715
EAN PDF SANS DRM
9780323147927
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €

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