Fish Processing Technology
Hall, George M.
Produktnummer:
18c228d7a659ca46638fc9fd0274bf07ed
Autor: | Hall, George M. |
---|---|
Themengebiete: | HACCP Seafood food science processing quality assurance transport |
Veröffentlichungsdatum: | 31.07.1997 |
EAN: | 9780751402735 |
Auflage: | 2 |
Sprache: | Englisch |
Seitenzahl: | 292 |
Produktart: | Gebunden |
Verlag: | Springer US |
Produktinformationen "Fish Processing Technology"
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.

Sie möchten lieber vor Ort einkaufen?
Sie haben Fragen zu diesem oder anderen Produkten oder möchten einfach gerne analog im Laden stöbern? Wir sind gerne für Sie da und beraten Sie auch telefonisch.
Juristische Fachbuchhandlung
Georg Blendl
Parcellistraße 5 (Maxburg)
8033 München
Montag - Freitag: 8:15 -18 Uhr
Samstags geschlossen