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Handbook on Fish Processing and Preservation de Rabinarayan Mishra

Handbook on Fish Processing and Preservation

Autor Rabinarayan Mishra
en Limba Engleză Hardback – 31 dec 2021
Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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Specificații

ISBN-13: 9781032204727
ISBN-10: 1032204729
Pagini: 550
Ilustrații: 50 Halftones, black and white; 8 Tables, black and white; 50 Illustrations, black and white
Dimensiuni: 174 x 246 x 30 mm
Greutate: 1.09 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Postgraduate

Notă biografică

Dr. Rabinarayan Mishra, born in the year 1963, obtained his Master’s degree and Ph.D. from the University of Agricultural Sciences, Bangalore and Karnataka University, Dharwad of Karnataka respectively. At present he is working as Professor in Fishery Engineering and Technology at College of Fisheries (Odisha University of Agriculture & Technology) located at Rangeilunda P.O., Berhampur, Dist. Ganjam, Odisha. He has over 33 years of experience in teaching, research and extension in the field of fisheries including 5 years of successful engagement in Krishi Vigyan Kendra, Ganjam and Puri during 2004 to 2009. To his credit, he has several research papers in National and International Journals and has presented at numerous workshops and conferences.

Cuprins

1. Physical Characteristics of Fish  2. Chemical Characteristics of Fish  3. Biological Characteristics of Fish  4. Post Mortem Changes In Fish and Safety Hazards  5. Microbiology of Fish And Fish Products  6. Wet Fish Handling and Preparation  7. Chilling and Chill Store  8. Freezing and Cold Storage  9. Canning of Fish  10. Fish Paste Products  11. Fish Curing  12. Fish Products  13. Fish By-Products  14. Food Additives in Fish Processing

Descriere

The book throws light on various aspects of fish, its processing and preservation methods.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.