Handbook on Fish Processing and Preservation (Hardcover)

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.

General

Imprint:	Taylor & Francis
Country of origin:	United Kingdom
Release date:	December 2021
First published:	2022
Authors:	Rabinarayan Mishra
Dimensions:	246 x 174mm (L x W)
Format:	Hardcover
Pages:	522
ISBN-13:	978-1-03-220472-7
Categories:	Books > Professional & Technical > Agriculture & farming > Agricultural science Books > Professional & Technical > Agriculture & farming > Aquaculture & fishing: practice & techniques Books > Business & Economics > Industry & industrial studies > Primary industries > Agriculture & related industries Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-03-220472-9
Barcode:	9781032204727

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