Fish processing technology.
Author(s) : HALL G. M.
Type of monograph: Book
Summary
This book, prepared by American, British and French researchers, is divided into 10 chapters on the following topics: biochemical dynamics and the quality of fresh and frozen fish; preservation of fish by curing (drying, salting and smoking); surimi and fish mince products; chilling and freezing of fish; canning fish and fish products; fishery by-products; application of lactic acid fermentations; membrane filtration for waste-water protein recovery; functional properties of fish-protein hydrolysates; rapid microbial methods and fresh fish quality assessment. On-board freezing, modified-atmosphere packaging and chilled and frozen storage are particularly dealt with in the chapter on fish chilling and freezing.
Details
- Original title: Fish processing technology.
- Record ID : 1994-1991
- Languages: English
- Publication: Chapman & hall - United kingdom/United kingdom
- Publication date: 1992
- Source: Source: 309 p. (15.5 x 24); fig.; phot.; tabl.; index; GBP 69.00.
- Document available for consultation in the library of the IIR headquarters only.
Links
See book excerpts (1)
-
CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SAR...
- Author(s) : ROUSSEL H., CHEFTEL J. C.
- Date : 1988/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
View record
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Changes during cold storage or storage in ice o...
- Author(s) : FUKUDA K., et al.
- Date : 1991
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 8
View record
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PACKAGING FISH PRODUCTS IN MODIFIED ATMOSPHERES...
- Author(s) : PELLEGRINO C., GIACCONE V., PARISI E.
- Date : 1990/11
- Languages : German
- Source: Fleischwirtschaft - vol. 70 - n. 11
View record
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EFFECT OF PROCESSING CONDITIONS ON THE CHANGES,...
- Author(s) : AKAHANE Y.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 10
View record
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STRENGTH OF GELS PREPARED FROM WASHED AND UNWAS...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
View record