Handbook on Fish Processing and Preservation
- Available for pre-order. Item will ship after January 20, 2022
The book throws light on various aspects of fish, its processing and preservation methods. It contains mainly 14 chapters such as Physical, chemical, biological characteristics of fish, post-mortem changes, microbiology of fish and fishery products , fish handling, chilling and chill store, freezing and cold store, fish canning, sausage, curing of fish, preparation of fish products, by-products and fish additives. This book will be helpful to the students of fisheries, industrialists and entrepreneurs as well.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Table of Contents
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
Rabinarayan Mishra, Odisha University of Agriculture & Technology, Odisha, India