Fish Processing Technology (Hardcover, 2nd ed. 1997)

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."

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	July 1997
First published:	1997
Authors:	George M Hall
Dimensions:	234 x 156 x 30mm (L x W x T)
Format:	Hardcover
Pages:	292
Edition:	2nd ed. 1997
ISBN-13:	978-0-7514-0273-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-7514-0273-7
Barcode:	9780751402735

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