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The Production And Storage Of Dried Fish by Food and Agriculture Organization of the United Nations

Title The Production and Storage of Dried Fish
Author Food and Agriculture Organization of the United Nations
Publisher Unknown
Release Date 1983
Category Dried fish
Total Pages 265
ISBN OCLC:150463308
Language English, Spanish, and French
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Book Summary:

Title The Production and Storage of Dried Fish
Author D. James
Publisher Food & Agriculture Org
Release Date 1983
Category Technology & Engineering
Total Pages 265
ISBN WISC:89038475067
Language English, Spanish, and French
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Book Summary:

The report contains the twenty-six papers of a Workshop on Dried Fish Production and Storage held at the Univesiti Pertanian Malaysia, 2-5 November 1982. Papers are divided into the six following categories: production of dried fish; methods of drying; alternative products; storage losses and quality standards; physics of drying, water activity and its effect on storage; economics, packaging and marketing.

Title The Production and Storage of Dried Fish
Author Anonim
Publisher Unknown
Release Date 1983
Category Aquaculture
Total Pages 32
ISBN UIUC:30112054668766
Language English, Spanish, and French
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Book Summary:

Title The Production and Storage of Dried Fish
Author D. James
Publisher Food & Agriculture Org
Release Date 1983
Category Technology & Engineering
Total Pages 265
ISBN UVA:35007001436306
Language English, Spanish, and French
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Book Summary:

The report contains the twenty-six papers of a Workshop on Dried Fish Production and Storage held at the Univesiti Pertanian Malaysia, 2-5 November 1982. Papers are divided into the six following categories: production of dried fish; methods of drying; alternative products; storage losses and quality standards; physics of drying, water activity and its effect on storage; economics, packaging and marketing.

Title The Production and Storage of Dried Fish
Author D. James
Publisher Unknown
Release Date 1983
Category Dried fish
Total Pages 265
ISBN 9251013438
Language English, Spanish, and French
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Book Summary:

Title Fish Drying and Smoking
Author PeterE. Doe
Publisher Routledge
Release Date 2017-11-13
Category Technology & Engineering
Total Pages 270
ISBN 9781351448529
Language English, Spanish, and French
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Book Summary:

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Seafood by Zdzislaw E. Sikorski

Title Seafood
Author Zdzislaw E. Sikorski
Publisher CRC Press
Release Date 2020-07-25
Category Technology & Engineering
Total Pages 256
ISBN 9781000098662
Language English, Spanish, and French
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Book Summary:

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

Title Marine and Freshwater Products Handbook
Author Roy E. Martin
Publisher CRC Press
Release Date 2000-04-04
Category Science
Total Pages 963
ISBN 9781482293975
Language English, Spanish, and French
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Book Summary:

Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of

Title Solar Drying of Fish and Paddy
Author H. Unmole
Publisher Food & Agriculture Org.
Release Date 1989
Category Dried fish
Total Pages 54
ISBN 9251029091
Language English, Spanish, and French
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Book Summary:

Title Crop Post Harvest Science and Technology Volume 2
Author Rick Hodges
Publisher John Wiley & Sons
Release Date 2008-04-15
Category Technology & Engineering
Total Pages 288
ISBN 9780470750377
Language English, Spanish, and French
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Book Summary:

Durable commodities are the raw products from which food can be made and are the staples on which most humans rely; with but a few exceptions they are the seeds of plants. Volume 1 of this ground-breaking book series (details below) explains how crops should be dried, handled, protected from pests and stored by smaller holders or large-scale enterprises. This second volume presents a series of case studies on how durable crops are actually stored and marketed. The compilation of this three-volume work has been supported and is endorsed by the Natural Resources Institute of the University of Greenwich, U.K. The editors of this comprehensive and thorough book are well known and respected in the world of post-harvest science and technology. They have drawn together 36 expert contributors from Europe, North America, Asia, Australasia, South America and Africa to provide a huge wealth of information on major world crops including rice, maize, wheat, barley, sorghum, beans, cowpea, oilseeds, peanuts, copra, coffee, cocoa, dried fruit and nuts, and dried fish. Crop Post Harvest, Volume 2 is an essential purchase for cereal technologists, food scientists and technologists, agricultural scientists, entomologists, post-harvest crop protection specialists and consultants, commercial growers, shippers and warehousing operatives, and personnel of packaging companies. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology, and plant and agricultural sciences will find a huge amount of great use within this landmark publication and the three-volume series as a whole. All libraries in research establishments and universities where these subjects are studied and taught should have several copies of each on their shelves.

Title Documentaci n de la FAO
Author Anonim
Publisher Unknown
Release Date 1992
Category Agriculture
Total Pages 86
ISBN UIUC:30112100651006
Language English, Spanish, and French
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Book Summary:

Title Responsible Fish Utilization
Author Anonim
Publisher Food & Agriculture Org.
Release Date 1998
Category Technology & Engineering
Total Pages 33
ISBN 9251041806
Language English, Spanish, and French
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Book Summary:

Seafood Processing by Vazhiyil Venugopal

Title Seafood Processing
Author Vazhiyil Venugopal
Publisher CRC Press
Release Date 2005-11-01
Category Technology & Engineering
Total Pages 504
ISBN 9781420027396
Language English, Spanish, and French
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Book Summary:

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Title Aquatic Sciences and Fisheries Abstracts
Author Anonim
Publisher Unknown
Release Date 1995-07
Category Fisheries
Total Pages 86
ISBN PSU:000056520583
Language English, Spanish, and French
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Book Summary:

Title Fish Drying and Smoking
Author PeterE. Doe
Publisher Routledge
Release Date 2017-11-13
Category Technology & Engineering
Total Pages 270
ISBN 9781351448512
Language English, Spanish, and French
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Book Summary:

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Title Fish Packaging Technology Materials And Methods
Author K. Gopakumar
Publisher Concept Publishing Company
Release Date 1993
Category
Total Pages 220
ISBN 8170224527
Language English, Spanish, and French
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Book Summary:

Fish Processing Technology by George M. Hall

Title Fish Processing Technology
Author George M. Hall
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Technology & Engineering
Total Pages 292
ISBN 9781461311133
Language English, Spanish, and French
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Book Summary:

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.

Title Safety and Quality Issues in Fish Processing
Author H A Bremner
Publisher Elsevier
Release Date 2002-07-25
Category Technology & Engineering
Total Pages 520
ISBN 9781855736788
Language English, Spanish, and French
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Book Summary:

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood. As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins