Fish Processing Technology

Front Cover
George M. Hall
Springer Science & Business Media, Jul 31, 1997 - Technology & Engineering - 292 pages
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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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Contents

III
1
VI
3
VII
4
VIII
10
IX
13
X
22
XI
24
XIV
32
LXXVI
158
LXXVII
160
LXXIX
164
LXXX
166
LXXXI
167
LXXXII
169
LXXXIII
172
LXXXIV
173

XVII
33
XVIII
35
XIX
36
XX
40
XXI
42
XXII
43
XXIII
46
XXIV
54
XXVI
59
XXVII
61
XXVIII
62
XXIX
63
XXX
66
XXXI
68
XXXII
72
XXXIII
74
XXXV
75
XXXVI
76
XXXVII
78
XXXVIII
79
XXXIX
80
XL
82
XLI
88
XLII
89
XLIV
90
XLV
93
XLVI
94
XLVII
95
XLVIII
98
XLIX
100
L
103
LI
108
LII
111
LIII
113
LIV
114
LV
116
LVI
117
LVII
119
LVIII
129
LIX
134
LXI
135
LXIV
137
LXV
138
LXVI
139
LXVIII
143
LXIX
146
LXX
152
LXXI
153
LXXIII
155
LXXV
156
LXXXVI
176
LXXXVIII
184
LXXXIX
188
XC
190
XCI
191
XCIII
192
XCIV
196
XCV
197
XCVI
200
XCVIII
202
XCIX
203
C
205
CI
206
CIII
207
CIV
208
CV
210
CVII
213
CVIII
214
CIX
215
CXI
217
CXII
218
CXIII
219
CXIV
220
CXVI
224
CXVIII
225
CXIX
228
CXX
229
CXXII
238
CXXIII
240
CXXIV
243
CXXV
246
CXXVI
249
CXXVIII
250
CXXX
251
CXXXI
252
CXXXIII
253
CXXXIV
255
CXXXVI
257
CXXXVIII
259
CXXXIX
260
CXL
262
CXLI
263
CXLIII
265
CXLIV
275
CXLV
282
CXLVII
283
CXLVIII
284
CL
289
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Page 285 - July 1991 laying down the health conditions for the production and placing on the market of fishery products.

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About the author (1997)

George Hall is Professor of Anaesthesia at St George's, University of London, UK.

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