TRA CỨU
thông tin biểu ghi
ISBN 9781574446227
DDC 664.94
Tác giả CN Venugopal, V.
Nhan đề Seafood processing : adding value through quick freezing, retortable packaging, and cook-chilling / V. Venugopal
Lần xuất bản 1st ed.
Thông tin xuất bản Boca Raton : CRC Press, 2006
Mô tả vật lý 485 pages. : illustrations ; 24 cm.
Tùng thư Food science and technology (Taylor & Francis), 153
Phụ chú Includes index.
Tóm tắt Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.
Từ khóa tự do Conservation
Từ khóa tự do Fishery products preservation
Từ khóa tự do Fishery products
Từ khóa tự do Preservation
Từ khóa tự do Food
Khoa Khoa Công nghệ Hoá học & Thực phẩm
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100 |aVenugopal, V.
245 |aSeafood processing : |badding value through quick freezing, retortable packaging, and cook-chilling / |cV. Venugopal
250 |a1st ed.
260 |aBoca Raton : |bCRC Press, |c2006
300 |a485 pages. : |billustrations ; |c24 cm.
490 |aFood science and technology (Taylor & Francis), 153
500 |aIncludes index.
520 |aSeafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.
541 |aMua
653 |aConservation
653 |aFishery products preservation
653 |aFishery products
653 |aPreservation
653 |aFood
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
852|a300|bQ12_Kho Mượn_02|j(1): 092867
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1 092867 Q12_Kho Mượn_02 664.94 V471 Sách mượn tại chỗ 1 Chưa sẵn sàng

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