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Author : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Unknown
Page : 64 pages
File Size : 52,5 Mb
Release : 1977
Category : Technology & Engineering
ISBN : UIUC:30112017889400
Author : World Health Organization,Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
Page : 372 pages
File Size : 52,5 Mb
Release : 2020-10-15
Category : Medical
ISBN : 9789240013179
Author : Joint FAO/WHO Codex Alimentarius Commission,Joint FAO/WHO Food Standards Programme
Publisher : Bernan Press(PA)
Page : 70 pages
File Size : 44,9 Mb
Release : 1980
Category : Fishes
ISBN : MINN:31951D01795798S
Author : Codex Alimentarius Commission,Joint FAO WHO Food Standards Programme
Publisher : Unknown
Page : 128 pages
File Size : 53,5 Mb
Release : 1975
Category : Electronic
ISBN : OCLC:1226329147
Author : Darian Warne
Publisher : Food & Agriculture Org.
Page : 84 pages
File Size : 48,7 Mb
Release : 1988
Category : Technology & Engineering
ISBN : 9251027269
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 : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Unknown
Page : 56 pages
File Size : 49,5 Mb
Release : 1977
Category : Technology & Engineering
ISBN : MSU:31293201305525
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 55,5 Mb
Release : 2012
Category : Fisheries
ISBN : OCLC:1341824920
Author : D.P. Sen
Publisher : Allied Publishers
Page : 848 pages
File Size : 49,9 Mb
Release : 2005-02-21
Category : Technology & Engineering
ISBN : 9788177646559
With reference to India.
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 696 pages
File Size : 42,7 Mb
Release : 1999
Category : Food
ISBN : 8170239621
Author : Anonim
Publisher : Unknown
Page : 64 pages
File Size : 51,7 Mb
Release : 1977
Category : Canned fish
ISBN : UIUC:30112017884229
Author : PeterE. Doe
Publisher : Routledge
Page : 270 pages
File Size : 45,9 Mb
Release : 2017-11-13
Category : Technology & Engineering
ISBN : 9781351448529
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Food & Agriculture Org.
Page : 152 pages
File Size : 49,7 Mb
Release : 2001
Category : Technology & Engineering
ISBN : 9251046603
Volume 9A of the Codex Alimentarius contains all the Codex standards and the guideline adopted by the Codex Alimentarius Commission with regard to fish and fishery products up to and including those texts adopted at the twenty-fourth session of the Codex Alimentarius Commission in july 2001.
Author : Ian Dore
Publisher : Springer
Page : 222 pages
File Size : 43,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781468482737
One Purpose and Structure.- Two Identifying Shrimp.- Three The Shrimp Encyclopedia.- Four The Illustrated Guide.- Five Specifications for Processing Shrimp.- Six Resources and Further Reading.- Indexes.- General Index.- Index of Scientific Names.- Index of Common, Commercial and F.A.O. Names.- Combined Index.
Author : W. A. Johnston
Publisher : Food & Agriculture Org.
Page : 156 pages
File Size : 52,8 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 9251035792
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 : Joint FAO/WHO Codex Alimentarius Commission,Joint FAO/WHO Food Standards Programme
Publisher : Bernan Press(PA)
Page : 54 pages
File Size : 42,9 Mb
Release : 1980
Category : Nature
ISBN : MINN:31951D01795799Q
