This book provides a concise but comprehensive overview of fish science and technology written in a straightforward language. The book covers catching of fish, on-board handling and processing methods, fish freezing, canning, drying, salting, pickling, mince and surimi, chemical biology of fish, aquaculture, nutrition, marketing and policy issues. This book should be of interest to seafood processors, fish scientists, R & D personnel in the food processing industry, importers and exporters.
Publisher: Van Nostrand Reinhold Inc.,U.S.
Number of pages: 270
Weight: 1270 g
Dimensions: 235 x 155 mm
Edition: 1995 ed.