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International Edition

Intl. Ed.

FISH PROCESSING TECHNOLOGY, 2ND EDITION

Intl. Ed.

FISH PROCESSING TECHNOLOGY, 2ND EDITION Softcover - 1997

by HALL G.M

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SPRINGER. Softcover. Brand New. “International Edition” - ISBN number and front cover may be different in rare cases but CONTENTS are same as the US edition. No shipping to PO BOX, APO, FPO addresses. Kindly provide day time phone number in order to ensure smooth delivery. Printed in black & white in English language. Territorial restrictions may be printed on the book. We may ship from Asian regions for inventory purpose. 100% Customer satisfaction guaranteed!" We use Fast Shipping via DHL/FEDEX/UPS
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Details

  • Title FISH PROCESSING TECHNOLOGY, 2ND EDITION
  • Author HALL G.M
  • Binding Paperback
  • Edition INTERNATIONAL ED
  • Condition New
  • Pages 292
  • Volumes 1
  • Language ENG
  • Publisher SPRINGER
  • Publication date 1997-07-31
  • Bookseller's Inventory # BWE-STR45467
  • ISBN 9780751402735 / 0751402737
  • Weight 1.59 lbs (0.72 kg)
  • Dimensions 9.48 x 6.42 x 0.92 in (24.08 x 16.31 x 2.34 cm)
  • Category Technology & Industrial Arts
  • Library of Congress Catalogue Number 91048459
  • Dewey Decimal Code 664.94
  • Quantity available 2

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Reader reviews for FISH PROCESSING TECHNOLOGY, 2ND EDITION

From the publisher

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.
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