Fish processing technology (39 Ergebnisse)

Zustand: New. pp. 278.

Zustand: New.

Zustand: New. pp. 248 Figure, Illus.

Zustand: New. pp. 312 Illus.

Zustand: New. pp. 520.

Paperback. Zustand: Brand New. 82 pages. 9.50x6.75x0.25 inches. In Stock.

Zustand: New.

Zustand: New. pp. 496 Figures.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Poultry and fish production is poised to take quantum leap in view of projected large increase in the demand for animal protein throughout the world. As the growth of agriculture approaching a plateau, farmers are slowly diverting on poultry and fish production for their sustenance. Thus, poultry and fish are important subsectors of agriculture globally. As per capita income growth is around 6% and requirements of animal proteins are increasing, a reliable and consistent access to safe, fresh, natural, nutritious and flavourful meat and egg supply needs to be explored as an urgent priority. The book entitled "Poultry, Egg and Fish Processing Technology" will be an important resource providing wealth of information in production, processing, marketing and quality control of poultry and fish products. The book is divided into three different units containing 25 Chapters with large numbers of tables and figures and 24 Appendices. The UNIT I: Poultry Processing Technology briefed about current status of Indian poultry industry, anti-nutritive factors in poultry feed, layout and design of poultry dressing plant, grades of poultry, processing and further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control and marketing of poultry meat, poultry by-products utilization, cleaning and sanitation of poultry processing equipments and premises. UNIT II: Egg Processing Technology deals with structure, chemical composition and nutritive value of eggs, preservation and spoilage of eggs, factors influencing the egg quality, different egg proteins and their functional properties, quality assurance and marketing. UNIT III: Fish Processing Technology focused on fishery resources of India, unit processing of fish, value added fish products, preservation, spoilage, quality control and marketing of fish and fish by-products utilization. Appendices in the book provided with different national and international standard of food additives, chemical and microbial contaminants in poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish processing lines. (jacket).…

PAPERBACK. First edition. 182pp spiral bound quarto paper. Marine Advisory Bulletin #8. slight cover wear otherwise very good.

Zustand: New. In English.

Hardcover. Zustand: 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.…

Zustand: New. pp. 150.

Zustand: New.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. 1st Edition. First Edition / First Print. Hardback copy in green cloth boards with gold gilt lettering to spine, gold gilt fish design to front boards. Unclipped dustjacket in new removable protective clear sleeve. 389pp. B/w illustrations and diagrams within text, map endpapers. Not library copy, no inscriptions. (77/4). Atkinson, Keith (illustrator).…

Zustand: New. In English.

Hardcover. Zustand: New. 'This book provides a comprehensive account of fish processing and preservation.This book will provides modern packaging materials and various fish processing techniques and development of fish processing industry\nIt will be useful for fishery professionals, policy makers, students, scientists and extension workers as a useful reference material.'. …

Zustand: New. pp. xxviii + 818 Figures.

Taschenbuch. Zustand: Neu. Neuware - Fish Processing Technology is a comprehensive textbook designed for undergraduate students of Fisheries Science, particularly those following the ICAR B.F.Sc. curriculum. The book presents the scientific principles, technologies and practical applications involved in the handling, preservation, processing, quality assurance and value addition of fish and fishery products.Beginning with the biochemical composition of fish and mechanisms of post-mortem deterioration, the book systematically explains chilling, refrigeration, freezing, frozen storage, drying, salting, smoking, canning, fermentation, mincing and the manufacture of value-added seafood products. Special attention is given to seafood packaging, cold-chain management, microbiological and chemical hazards, sensory and laboratory quality assessment, sanitation, HACCP and seafood safety.The book also explores modern approaches to the utilization of fish-processing by-products for the production of fish oil, fishmeal, collagen, gelatin, protein hydrolysates, bioactive peptides, minerals, silage and bioenergy. Emerging technologies such as high-pressure processing, pulsed electric fields, cold plasma, intelligent packaging, automation, artificial intelligence and sustainable zero-waste seafood processing are introduced to prepare students for the future of the seafood industry.Practical laboratory applications, seafood-processing plant design, entrepreneurship opportunities and sustainability concepts connect classroom knowledge with commercial practice. Scientifically designed illustrations and image concepts throughout the chapters further support visual understanding of equipment, processes and processing systems.Written in a clear and student-friendly manner, Fish Processing Technology serves as a useful academic resource for B.F.Sc. students, postgraduate scholars, fisheries professionals, seafood processors, entrepreneurs and candidates preparing for ICAR-JRF, SRF, NET and other fisheries examinations.From fresh fish to sophisticated value-added products-and from processing waste to valuable resources-this book provides an integrated understanding of the science, engineering and future of modern fish processing.…

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Neuware - This survey of industrial fishery technology covers a wide range of topics, including methods for catching, preserving, and processing fish for food and industrial products. The book provides a comprehensive overview of the tools and techniques used in the commercial fishing industry.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Hardcover. Zustand: Good. No Jacket. Ex-library marks, text block bright, unmarked, sticker residue on front cover, illustrated, 260pp, G/--. Ex-Library.

Paperback. Zustand: Brand New. 276 pages. 9.02x5.98x0.63 inches. In Stock.

Buch. Zustand: Neu. Neuware - This survey of industrial fishery technology covers a wide range of topics, including methods for catching, preserving, and processing fish for food and industrial products. The book provides a comprehensive overview of the tools and techniques used in the commercial fishing industry.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Zustand: Neu. Searching for information on fish processing technology on the Internet | Irina Bubyr | Taschenbuch | Englisch | 2025 | Our Knowledge Publishing | EAN 9786139673780 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (S/hand, Hardcover, 1965). 1965 1st edition. 8vo (160 x 250mm). Ppx,393. B/w photographs, tables and charts, bibliography. Green cloth, spine titled in silver-gilt to blue spine-label. Slight use. Good copy in used dust-wrapper. "A timely study of a major United States industry never covered before in such detail." Part I, Fishes and Fishery Methods: Characteristics of fishes; conservation of marine resources; Distribution and description of fisheries; Fishing gear and methods. Part II, Description of Important Fisheries and Their Products: The bottom fisheries; Lake and river fisheries; The tuna industry; The salmon fisheries; The halibut fisheries; The sardine, mackerel, and herring fisheries; The menhaden fishery; The shrimp fishery; The oyster, clam, scallop, and abalone fisheries; The crab and lobster fisheries; Marine mammals. Part II, Fishery Industrial Products: Processing fish meal and oil; Processing animal feed; Processing marine plant products; Miscellaneous inustrial products; Fish meal quality; Uses of industrial fish oils. Part IV, Preservation Methods: Canned fishery products; Cured fishery products. Part V, Food Science Applications: composition of fish; Bacteriological and chemical basis for deteriorative changes; Nutritive value and quality of fish; analytical methods. .…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today's affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.…

Hardcover. Zustand: 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. …

Buch. Zustand: Neu. Neuware - Freezing Technology in Fish Processing: Theoretical Insights explores the fundamental principles of freezing and its critical role in seafood preservation. This book provides a comprehensive understanding of the changes that occur in fish during freezing, storage, and thawing, emphasizing their impact on quality and shelf life. Key topics include the characteristics of fish and shellfish, spoilage mechanisms, low-temperature preservation techniques, and the effects of refrigeration and freezing on fish quality. The book also covers ice formation, freezing point depression, and various freezing methods, along with protective treatments such as glazing and antioxidants to prevent deterioration. Designed for students, researchers, and industry professionals, this book bridges theoretical knowledge with practical applications in fish processing. It serves as a valuable resource for those seeking to enhance their understanding of freezing technology, ensuring safe and high-quality seafood products.…

Taschenbuch. Zustand: Neu. Supercritical Fluid Technology for processing of omega-3 rich oils | A novel strategy for valorization of fish by-products | Nuria Rubio Rodríguez | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783847343905 | Verantwortliche Person für die EU: LAP Lambert Academic Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…