The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
very informative and highly technical,
By A Customer
This review is from: Fish Processing Technology (Hardcover)
The book "Fish Processing Technology" is highly recommendable to those who have worked intensively in the field of fish processing. What are lacking in the book are the topics on marinating/pickling, and fermentation. I would say that the book is very good, but for developing countries like the Philippines, the price is very prohibitive. There is a new book that has been recently published (1998) in the Philippines entitled "Fish Processing Technology in the Tropics" that almost covers the same topics (plus marinating/pickling and fermentation); this book only costs 20 US dollars plus postage (cost depending on the country to be sent).
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