InTech. 2011. 262 p. The world keeps changing. There are always risks associated with change. To make careful risk assessment it is always needed to re-evaluate the information according to new findings in research. Scientific knowledge is essential in determining the strategy for fish farming. This information should be updated and brought into line with the required...
CRC Press, 2018. - 356 p. The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in...
John Wiley, 2014. — 510 p. — ISBN: 978-1-118-34621-1. Demand for fish and seafood has consistently increased during recent years and fish protein is the major animal protein consumed in many parts of the world. Seafood is a very perishable product and the risk of contamination of seafood products by biological hazards is very high. Processing is necessary to assure the...
Nova Science Pub Inc, 2016. — 360 p. During the last decade, the consumption of seafood and related products increased as they are increasingly considered one of the recommended food items by health organizations due to their nutritional composition. In this context, the need to assure the quality and safety of the seafood and related products is equally important compared the...
Alaska Sea Grant College Program, University of Alaska Fairbanks, 2007. — 128 p. This manual is intended to serve as a guide for planning a seafood freezing operation. It addresses the physics of freezing, the selection of equipment and systems, and the important food science concepts that ultimately evaluate the process one would select. The format of this manual is similar to...
Fairbanks, Alaska, University of Alaska Fairbanks, Alaska Sea Grant College Program, 1993. — 62 p. Current seafood processing improvements such as controlled freezing, transport, and storage are resulting in a continuing increase in quality. Freezing and storage help to even out seasonal catch rates, providing a more uniform supply of high quality raw material to consumers and...
Prepared under contract to the Fisheries Industries Division of the Food and Agriculture Organization of the United Nations 6 December 2000. Last updated: February 2002. 63 p.
Comments