Fish technology (121 Ergebnisse)

Zustand: New. pp. 220 Figures.

Zustand: New. pp. 282 Illus. (Col.).

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 278.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. pp. 248 Figure, Illus.

Zustand: New.

Paperback. Zustand: Fine. New and unread, however there is some shelf wear on cover Shipped from the UK within 2 business days of order being placed.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 312 Illus.

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

Zustand: New. pp. 564.

Zustand: New. pp. x + 285 Figures, Illus. (Partly Col.).

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Hardbound. Zustand: As New. Contents: Foreword. Preface. 1. Biochemistry and nutrition. 2. Bacteriology. 3. Onboard handling and preservation. 4. Drying and dehydration. 5. Salt curing. 6. Smoking. 7. Marinades. 8. Fermented products. 9. Canning. 10. Freezing. 11. Modified atmosphere packaging. 12. Mince and mince-based products. 13. Battered and breaded products. 14. Freeze-drying. 15. Irradiation. 16. Transportation of live fish. 17. Packaging. 18. Quality assurance. 19. Byproducts. Index. "This book contains 19 chapters dealing with different aspects of fish processing technology. Being basic to the understanding and teaching of processing technology, the initial two chapters highlight the biochemical and bacteriological aspects of fish and is followed by a chapter on onboard handling and preservation. Chapters on drying, smoking marinades and fermentation follow this. Next two chapters detail canning and freezing, two important modern methods of fish processing. Newer trends in fish preservation employing modified atmosphere packaging, fish mince and mince based value added products, and technology of battering and breading form the subject matter of the next three chapters. Application of freezedrying,use of irradiation, transportation of live fish, packaging needs for fishery products and, quality assurance with special emphasis on the latest concept of HACCP are discussed subsequently. The book concludes with a chapter on different byproducts from fish, their methods of processing and uses. All topics have been discussed in an easy to 440 pp. …

8pp, 5 figs, some in colour, Printed Card Cover, VGC.

Zustand: As New. Like New condition. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Zustand: New. pp. 496 Figures.

Hardcover. Zustand: NF. Hardback in Near Fine condition without dust jacket. 4to 11" - 13" tall. 212 pages. * Quick Shipping * All Books Mailed in Boxes * Free Tracking Provided *.

Zustand: New. pp. viii + [iv] + 440 Figures.

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

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).…

Zustand: New.

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.

Zustand: New. pp. 520.