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..
◄ مطالعه
این کتاب برای کلیه علاقمندان محیط زیست و
شیلات برای نوشتن مقاله و تحقیق و ...
کاربرد دارد.