Fish Processing Technology

by George M. Hall

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 0751402737
• ISBN13: 9780751402735
• Release Date: July 1997
• Publisher: Springer
• Length: 292 Pages
• Weight: 1.59 lbs.
• Dimensions: 0.9" x 6.4" x 9.5"