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Item Details
Title: FISH PROCESSING TECHNOLOGY
By: George M. Hall
Format: Hardback

List price: £188.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0751402737
ISBN 13: 9780751402735
Publisher: CHAPMAN AND HALL
Pub. date: 31 July, 1997
Edition: 2nd ed. 1997
Pages: 292
Description: Outlines the traditional areas of fish processing technology. This book covers the modern aspects of traditional processes. It includes chapters on: methods of identifying fish species; modified atmosphere packaging of fish; and aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.
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.
Illustrations: XII, 292 p.
Publication: UK
Imprint: Chapman and Hall
Returns: Returnable
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