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Fish and Fish Products

of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and;

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Fish Roe

Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well;

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Guidelines for Risk-Based Fish Inspection

Fish and fishery products are nutritious and healthy and are an important source of food and livelihood for many millions of people;

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Responsible fish trade (FAO technical guidelines for responsible fisheries)

These guidelines are particularly important for two reasons: i) fish and fish products are among the most traded agricultural and food;

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Sustainable Fish Production and Processing

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state;

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Trends in Fish Processing Technologies

The high market demand based on consumers' trust in fish as a healthy and nutritious food resource made fish processing a very dynamic;

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Fish Fermentation

career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia;

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Fishery Products

This book is intended to provide an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. The book;

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Postharvest Technology of Fish and Fish Products

of Fish and Fish Products, it is hoped, will meet this need in the discipline of fish processing. This book contains 19 chapters dealing with;

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Natural Additives in Fish Processing

additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants;

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Fish Diseases

Fish Diseases: Prevention and Control Strategies provides essential information on disease prevention and treatment by the most;

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Code of Practice for Fish and Fishery Products

The Code of Practice For Fish and Fishery Products is intended for all those engaged in the handling, production, storage, distribution;

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Report of the Fourteenth Session of the Sub-committee on Fish Trade, Bergen, Norway 24-28 February 2014

international trade and sustainable fisheries development, including: - FAO's new strategic framework; - fish trade and human nutrition; - harmonized;

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Aquaculture Microbiology and Biotechnology, Volume Two

Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications;

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Aquaculture Microbiology and Biotechnology, Volume Two

Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications;

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Fish Oils

chain fatty acids growing each year. The use of fish oils and their constituent fatty acids as functional ingredients, added to an increasing;

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Fish Processing and Preservation

The fish, highly nutritious, as first class animal protein and balanced food with essential amino acids in correct proportions for human;

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Fish Drying and Smoking

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles;

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Fish-Salting in the Northwest Maghreb in Antiquity

and current research on the region's fish-salting industry.;

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Report of the expert consultation on technical guidelines for responsible fish trade

environment for the international trade in fish products, illegal, unregulated and unreported fishing (IUU), sustainability and post-harvest practices;

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Joint FAO / Who Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products

Histamine formation in fish is dependent on the time/temperature conditions under which the fish is handled, and therefore time/temperature;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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Fish Processing

the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues;

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Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries

aspects of ecolabelling of fish and fishery products from marine capture fisheries;

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Fish and fishery products

This document summarises more than four decades of statistics of apparent consumption of fish and fishery products based on supply;

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Fish Trade Among Mediterranean Countries

The aim of this paper is to analyse the trade in fish and fishery products in the Mediterranean basin. With reference to the fisheries;

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