Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher: Bernan Press(PA)
ISBN:
Category : Cooking
Languages : en
Pages : 70

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Book Description

Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 56

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Book Description

Author: Darian Warne
Publisher: Food & Agriculture Org.
ISBN: 9789251027264
Category : Technology & Engineering
Languages : en
Pages : 84

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Book Description
The manual provides a background to the principles of canning and to the specification and construction of containers for the sterilization of fishery products. After describing the unit operations in fish canning the specific processes for the following types of canned fish products are detailed: sardine, tuna, salmon, crustaceans, molluscs and fish pastes. There is a section on equipment for fish canning and a final chapter on process control in fish canning operations.

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251331707
Category : Technology & Engineering
Languages : en
Pages : 372

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Book Description
The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher: Bernan Press(PA)
ISBN:
Category : Nature
Languages : en
Pages : 54

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Book Description

Author: W. A. Johnston
Publisher: Food & Agriculture Org.
ISBN: 9789251035795
Category : Technology & Engineering
Languages : en
Pages : 156

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Book Description
This document is intended to serve as a background paper as well as an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. It gives a broad outline on how deterioration of fish quality can be reduced by the application of low temperatures. It reviews various types of freezing equipment for use ashore or at sea; the requirements for cold stores and their construction; the factors affecting cold storage conditions, etc. In addition, the publication describes the methods used to calculate cold storage refrigeration loads as well as the costs of freezing and cold storage. Safe operation of cold stores is also covered. A list of publications on the subject is given in the list of references.

Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 312

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Book Description

Author: Joint FAO/WHO Codex Alimentarius Commission. Codex Committee on Fish and Fishery Products
Publisher: Fisheries and Oceans : Supply and Services Canada
ISBN: 9780662110293
Category : Fish handling
Languages : en
Pages : 31

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Book Description

Author: Zdzislaw E. Sikorski
Publisher: CRC Press
ISBN: 1000141799
Category : Technology & Engineering
Languages : en
Pages : 260

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Book Description
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.