Handbook on Fish Processing and Preservation
CRC Press (Verlag)
978-1-032-20472-7 (ISBN)
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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.
Dr. Rabinarayan Mishra, born in the year 1963, obtained his Master’s degree and Ph.D. from the University of Agricultural Sciences, Bangalore and Karnataka University, Dharwad of Karnataka respectively. At present he is working as Professor in Fishery Engineering and Technology at College of Fisheries (Odisha University of Agriculture & Technology) located at Rangeilunda P.O., Berhampur, Dist. Ganjam, Odisha. He has over 33 years of experience in teaching, research and extension in the field of fisheries including 5 years of successful engagement in Krishi Vigyan Kendra, Ganjam and Puri during 2004 to 2009. To his credit, he has several research papers in National and International Journals and has presented at numerous workshops and conferences.
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 14. Food Additives in Fish Processing
| Erscheinungsdatum | 04.01.2022 |
|---|---|
| Zusatzinfo | 8 Tables, black and white; 50 Halftones, black and white; 50 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 174 x 246 mm |
| Gewicht | 1174 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-032-20472-9 / 1032204729 |
| ISBN-13 | 978-1-032-20472-7 / 9781032204727 |
| Zustand | Neuware |
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