Washington Fish Canning Guide PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Washington Fish Canning Guide PDF full book. Access full book title Washington Fish Canning Guide by State College of Washington. Extension Service. Download full books in PDF and EPUB format.
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 3
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 3
Get Book Here
Book Description
Author: Eunice A. Meakin
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 2
Get Book Here
Book Description
Author: Les Bratt
Publisher: John Wiley & Sons
ISBN: 1444390384
Category : Technology & Engineering
Languages : en
Pages : 330
Get Book Here
Book Description
Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 3
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 3
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 3
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
Get Book Here
Book Description
Author: Eleanore G. Davis
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 16
Get Book Here
Book Description
Author: R. J. Footitt
Publisher: Springer Science & Business Media
ISBN: 1461521130
Category : Technology & Engineering
Languages : en
Pages : 324
Get Book Here
Book Description
Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.
