Fish Processing Technology

Hall, George M.

ISBN 10: 0751402737 / ISBN 13: 9780751402735

Published by Kluwer Boston Incorporated, 1997

About this Item

The book (not the DJ) is in very good condition with minor wear. The binding is tight and the pages are clean and crisp. The dust jacket is intact but has notable edge wear including cuts, tears, bends, crushes and a small tear-out on the bottom edge. Satisfaction guaranteed with 30-day return policy. Ships from Canada. ; 6.75 X 1 X 9.75 inches; 292 pages; R0 s0.

Seller Inventory # 11579

Bibliographic Details

• Title: Fish Processing Technology
• Publisher: Kluwer Boston Incorporated
• Publication Date: 1997
• Language: English
• ISBN 10: 0751402737
• ISBN 13: 9780751402735
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Very Good
• Dust Jacket Condition: Fair

About this title

Synopsis

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.