Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
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About the Author
Professor H Allan Bremner is an internationally-known authority on aspects of fish quality. He recently retired from the Danish Institute for Fisheries Research and now has his own consultancy.
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Inside This Book
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First Sentence:
Fish is an exceptionally important component of the human diet and an enormous industry exists to provide a huge variety of consumer products in which fish is a major component. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh fish chain, lightly preserved fish products, foodborne parasitic zoonoses, quality index method, paper holsters, fish species identification, tuna extracts, fish pepsins, free metacercariae, spoilage domain, fishery byproducts, predictive food microbiology, freshness offish, fish silage, fishery chain, easy open lid, fermented fish products, fish protein hydrolysates, edible aquatic resources, fish muscle proteins, fish sector, bycatch fish, frozen fish products, seafood spoilage, mussel homogenate Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Chem, Food Microbiol, Marcel Dekker, Sci Food Agric, Food Prot, Academic Press, Food Technol, Bull Jpn Soc Sci Fish, International Institute of Refrigeration, Mar Poll Bull, Southeast Asian, Blackie Academic, Fishing News Books, United States, European Union, Technomic Publishing, Food Res, Meat Sci, Aquatic Food Product Technology, Anal Chem, The Netherlands, Codex Alimentarius, Elsevier Science Publishers, Food Biochemistry New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Fish is an exceptionally important component of the human diet and an enormous industry exists to provide a huge variety of consumer products in which fish is a major component. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh fish chain, lightly preserved fish products, foodborne parasitic zoonoses, quality index method, paper holsters, fish species identification, tuna extracts, fish pepsins, free metacercariae, spoilage domain, fishery byproducts, predictive food microbiology, freshness offish, fish silage, fishery chain, easy open lid, fermented fish products, fish protein hydrolysates, edible aquatic resources, fish muscle proteins, fish sector, bycatch fish, frozen fish products, seafood spoilage, mussel homogenate Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Chem, Food Microbiol, Marcel Dekker, Sci Food Agric, Food Prot, Academic Press, Food Technol, Bull Jpn Soc Sci Fish, International Institute of Refrigeration, Mar Poll Bull, Southeast Asian, Blackie Academic, Fishing News Books, United States, European Union, Technomic Publishing, Food Res, Meat Sci, Aquatic Food Product Technology, Anal Chem, The Netherlands, Codex Alimentarius, Elsevier Science Publishers, Food Biochemistry New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 46
books:
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6
books
cite this book:
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- Fisheries Processing by Springer on 5 pages
- Rancidity in Foods by John C. Allen on 5 pages
- Science and Technology (Aspects of Britain) by Central Office of Information on 4 pages
- Surimi Technology (Food Science and Technology) by Tyre C. Lanier on 4 pages
- Code of Practice by Disability Rights Commission on page 27, page 34, and page 52
See all 46 books this book cites
- Understanding and Measuring the Shelf-Life of Food by R Steele on page 156, and page 310
- Aquaculture: Farming Aquatic Animals and Plants (Fishing News Books) by John S. Lucas on page 235
- Asian Functional Foods (Nutraceutical Science and Technology) by John Shi on page 265
- Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) by Vazhiyil Venugopal on page 57
- Detecting Pathogens in Food by Thomas A. McMeekin on page 330
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