Synopsis
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
"synopsis" may belong to another edition of this title.
Synopsis
The first edition of this unique book combines an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Fish Processing Technology
Stock Image
Fish processing technology, second edition
Seller: old aberdeen bookshop, Aberdeen, United Kingdom
Seller rating 4 out of 5 stars
Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. Book almst as new, not inscribed. Jacket has no obvious wear. May incur some extra postage (at cost) outside the UK. Seller Inventory # 015167
Buy Used
£ 18.50
£ 12.50 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 1 available
Stock Image
Fish Processing Technology
Seller: The Book Spot, Sioux Falls, MN, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Seller Inventory # Abebooks128238
Stock Image
Fish Processing Technology
Published by
Kluwer Boston Incorporated, 1997
ISBN 10: 0751402737
ISBN 13: 9780751402735
Used
Hardcover
Seller: Skoob-ebooks, Pontiac, QC, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Dust Jacket Condition: Fair. The book (not the DJ) is in very good condition with minor wear. The binding is tight and the pages are clean and crisp. The dust jacket is intact but has notable edge wear including cuts, tears, bends, crushes and a small tear-out on the bottom edge. Satisfaction guaranteed with 30-day return policy. Ships from Canada. ; 6.75 X 1 X 9.75 inches; 292 pages; R0 s0. Seller Inventory # 11579
Stock Image
Fish Processing Technology
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. In. Seller Inventory # ria9780751402735_new
Buy New
£ 207.91
£ 11.98 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: Over 20 available
Seller Image
Fish Processing Technology
Print on DemandSeller: moluna, Greven, Germany
Seller rating 4 out of 5 stars
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. . Seller Inventory # 5959467
Buy New
£ 223.53
£ 42.48 shipping
Ships from Germany to U.S.A.
Ships from Germany to U.S.A.
Quantity: Over 20 available
Seller Image
Fish Processing Technology
Published by
Springer, Humana Jul 1997, 1997
ISBN 10: 0751402737
ISBN 13: 9780751402735
New
Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis. 308 pp. Englisch. Seller Inventory # 9780751402735
Seller Image
Fish Processing Technology
Published by
Springer, Humana Jul 1997, 1997
ISBN 10: 0751402737
ISBN 13: 9780751402735
New
Hardcover
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 308 pp. Englisch. Seller Inventory # 9780751402735
Seller Image
Fish Processing Technology
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis. Seller Inventory # 9780751402735
Stock Image
Fish Processing Technology [Hardcover] Hall, George M.
Seller: The Book Spot, Sioux Falls, MN, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. (inventory#Shelf). Seller Inventory # EZ99033