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.
Number Of Pages: 270
Published: 31st December 1995
Publisher: Van Nostrand Reinhold Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.5 x 15.24 x 2.54
Weight (kg): 0.52