K Rathnakumar (7 results)

Soft cover. Condition: New. ISBN:9789391063368.

Hardcover. Condition: New. Contents: 1. Biochemical Composition of Fish 2. Freshness Quality of Fish 3. Microbiology of Fish and Shellfish 4. Fish Curing Methods 5. Fish Drying Methods 6. Fish Smoking Process 7. Freezing Preservation of Fish 8. Method of Fish Canning 9. Fishery Byproducts 10. Value Added Fishery Products 11. Packaging of Fishery Products 12. Assessment of Quality by Chemical Methods 13. Quality Control in Fish and Fishery Products.…

Hardcover. Condition: New. Contents: 1. Fish as health food 2. Hygienic handling of fishes 3. Scope of fish processing in india 4. Fish preservation by drying 5. Export procedure 6. Extrusion cooking technology - process and properties 7. Fish meat based extruded products 8. Cook chill technology of fishery products 9. Retort processing technique 10. Introduction to entrepreneurship 11. Project management 12. Steps to start a small enterprise 13. Financial management 14. Financing a start-up business 15. Market survey 16. Registration /stationary licenses /clearances.…

Hardcover. Condition: As New. Contents Preface. Acknowledgements. Foreword. 1. Biochemical composition and quality of fish and shellfish. 2. Microbiological quality of fresh fish and fishery products. 3. Fresh fish handling and chilling. 4. Preservation of fish by Curing (Drying salting and smoking). 5. Freezing technology. 6. Canning preservation of fish. 7. Fish By products and waste utilization. 8. Fishery products development. 9. Changes in the properties of proteins from fish and shellfish during processing. 10. Packaging methods for fish and fish products. 11. Advances in fish processing technology. 12. Quality assurance of seafood and HACCP. References. Index. From the Preface The book provides an up to date and comprehensive account of nutritional aspects fish in human health fish handling practices fish curing fish freezing fish canning fishery product development HACCP concepts quality assurance of fishery products. Overall 12 chapters explaining the various aspects of fish processing technology and product development has completed the book with colour photographs figures illustrations and tables. The book will be useful for fishery professionals policy makers students scientists and extension workers as a useful reference material in general and impart significant knowledge on fish processing technology to the student community in specific. 562 pp.…

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condition: New. ISBN:9789391063351.

Hardcover. Condition: New. 1. An Introduction to Packaging 2. Types of Packaging Materials and Plastic Polymers 3. Paper and Paper Based Packaging Materials 4. Metal as Packaging Material 5. Glass as Packaging Material 6. Edible and Aseptic Packaging 7. Packaging Closures and Sealing Systems and Testing of Packaging Materials 8. Deteriorative Reactions and Shelf Life of Foods and MAP, Vacuum & CAP Systems and Active Package & Intelligent Packaging Systems 9. Packaging of Seafoods and GMP and HACCP Systems 10. Printing and Labelling and Safety Legislative Aspects of Packaging.…