Fish Curing and Processing (Paperback)

This book gives all the information needed to understand the chemical, biochemical and sanitary principles underlying the preparation of fishery products. The sequences of operations and processing conditions are described in detail together with the technological equipment concerned. Standard yields are adduced, and the principles and methods of technological calculations explained. The authors defined the standards set for the quality of finished products, and describe the methods adopted for testing and quality control. The present volume is intended as a textbook for students of higher technological colleges of the food and fishery industries, but may also be used as a handbook by the engineering and technological staffs of fishery undertakings.

General

Imprint:	University Press of the Pacific
Country of origin:	United States
Release date:	February 2004
First published:	February 2004
Authors:	Vikenti Zaitsev
Afterword by:	Adam Starchild
Dimensions:	216 x 170 x 45mm (L x W x T)
Format:	Paperback - Trade
Pages:	740
ISBN-13:	978-1-4102-1132-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4102-1132-0
Barcode:	9781410211323

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