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Processing aquatic food products

Author: Fredrick W Wheaton; Thomas B Lawson
Publisher: New York : Wiley, ©1985.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This is the first up-to-date, comprehensive overview of current techniques for processing aquatic food products. Employing a systems approach, it emphasizes principles of processing, transporting, and preserving fish, crustaceans, plants, and other food products produced from the aquatic environment.

New York, NY ; Toronto : Wiley, c1985.

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Additional Physical Format: Online version:
Wheaton, Fredrick W. (Fredrick Warner), 1942-
Processing aquatic food products.
New York : Wiley, ©1985
(OCoLC)685222932
Document Type: Book
All Authors / Contributors: Fredrick W Wheaton; Thomas B Lawson
ISBN: 0471097365 9780471097365
OCLC Number: 11234231
Notes: "A Wiley-Interscience publication."
Description: xvi, 518 pages : illustrations ; 29 cm
Contents: Introduction; Raw Product to Consumer; Properties of Aquatic Materials; Fishing Gear; Handling at Harvest; Processing Systems; Unit Processes; Heat Processing and Canning; Refrigerated Processes; Quality Changes in Aquatic Food Products; Other Preservation Methods; Waste Production and Management; Plant Design; By-Products; Additives to Aquatic Food Products; Future Outlook; Appendixes; Index.
Other Titles: Aquatic food products
Responsibility: Fredrick W. Wheaton, Thomas B. Lawson.

Abstract:

This book summarizes knowledge of current and promising new methods for harvesting and processing aquatic food products (fish, crustaceans, aquatic plants) from catching and trawling to transporting,  Read more...

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