Fish Processing Technology
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Fish Processing Technology
Author | : Dr. G. M. Hall |
Publisher | : Wiley-VCH |
Total Pages | : 332 |
Release | : 1992 |
Genre | : Technology & Engineering |
ISBN | : |
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Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such as processes based on fish mince and surimi, the membrane recovery and use of waste- water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation copyright by Book News, Inc., Portland, OR
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