Office of Academic Resources
Chulalongkorn University
Chulalongkorn University

Home / Help

TitleFish processing technology / edited by G.M. Hall
Imprint London : Blackie Academic & Professional, 1997
Edition 2nd ed
Descript xiii, 292 p., : ill.; 24 cm

CONTENT

1. Biochemical dynamics and the quality of fresh and frozen fish -- 2. Preservation of fish by curing (drying, salting and smoking) -- 3. Surimi and fish-mince products -- 4. Chilling and freezing of fish -- 5. Canning fish and fish products -- 6. Methods of identifying species of raw and processed fish -- 7. Modified-atmosphere packaging of fish and fish products -- 8. HACCP and quality assurance of seafood -- 9. Temperature modelling and relationships in fish transportation


Fishery processing Fishery technology

LOCATIONCALL#STATUS
Science LibrarySH335 F532h 1997CHECK SHELVES

Chulalinet's Book Delivery Request




Location



Office of Academic Resources, Chulalongkorn University, Phayathai Rd. Pathumwan Bangkok 10330 Thailand

Contact Us

Tel. 0-2218-2929,
0-2218-2927 (Library Service)
0-2218-2903 (Administrative Division)
Fax. 0-2215-3617, 0-2218-2907

Social Network

  line

facebook   instragram