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Natural Additives in Fish Processing

Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those;

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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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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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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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Modified Atmospheric Processing and Packaging of Fish

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from;

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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 Roe

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

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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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Haccp in Meat, Poultry and Fish Processing

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Seafood Processing

and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ( Quality;

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Fish Oils

Fish oils have been high on the nutritional agenda for many years now, with the body of research into the beneficial health effects of long;

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Report and Papers Presented at the Second Workshop on Fish Technology, Utilization and Quality Assurance in Africa

The workshop reviewed progress in post-harvest fish utilisation in Africa and made recommendations to FAO, its member countries and;

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Food Industries

relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.;

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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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Report and Papers Presented at the Third Workshop on Fish Technology, Utilization and Quality Assurance in Africa / Rapport et documents presents au Troisieme Atelier Sur La Technologie, L'utilisation et L'assurance de Qualite du Poisson en Afrique

This document contains the report and papers of the third Workshop on Fish Technology, Utilization and Quality Assurance in Africa. The;

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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish;

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Non-thermal Processing of Foods

vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding;

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Technologies for Value Addition in Food Products and Processes

sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing;

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The Seafood Industry

and Martin s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries from harvest;

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Food Processing

to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for;

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Seafood

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and;

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Seafood

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and;

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Improved Village Technology for Women's Activities

Focusing on four major processing activities (of cassava, vegetable oil, coconut and fish) undertaken by rural women in West Africa, this;

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Utilization of Fish Waste

and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed;

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Fish Fermentation

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a;

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Foodborne Disease Handbook, Second Edition: Volume IV

A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater;

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