Get Free Shipping on orders over $79
Fish Processing Technology - George M. Hall

Fish Processing Technology

By: George M. Hall

Hardcover | 31 July 1997 | Edition Number 2

At a Glance

Hardcover


$379.01

or 4 interest-free payments of $94.75 with

 or 

Ships in 5 to 7 business days

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.

Other Editions and Formats

Paperback

Published: 28th September 2011

More in Food & Beverage Technology

The Food Lab : Better Home Cooking Through Science - J. Kenji Lopez-Alt
Meathead : The Science of Great Barbecue and Grilling - Meathead Goldwyn
Aflatoxin Management in Crops : Challenges and Opportunities - Antonio  Masi
Nourishing Fats : Why We Need Animal Fats for Health and Happiness - Sally Fallon Morell
Wine Folly : Master Edition - Madeline Puckette

RRP $55.00

$42.75

22%
OFF