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.
Rabinarayan Mishra
Handbook on Fish Processing and Preservation [EPUB ebook]
Handbook on Fish Processing and Preservation [EPUB ebook]
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định dạng EPUB ● Trang 550 ● ISBN 9781000540345 ● Nhà xuất bản Taylor and Francis ● Được phát hành 2021 ● Có thể tải xuống 3 lần ● Tiền tệ EUR ● TÔI 8232803 ● Sao chép bảo vệ Adobe DRM
Yêu cầu trình đọc ebook có khả năng DRM