Coverart for item
The Resource Seafood processing : adding value through quick freezing, retortable packaging and cook-chilling, V. Venugopal

Seafood processing : adding value through quick freezing, retortable packaging and cook-chilling, V. Venugopal

Label
Seafood processing : adding value through quick freezing, retortable packaging and cook-chilling
Title
Seafood processing
Title remainder
adding value through quick freezing, retortable packaging and cook-chilling
Statement of responsibility
V. Venugopal
Creator
Subject
Language
eng
Member of
http://library.link/vocab/creatorName
Venugopal, Vazhiyil
Index
no index present
Literary form
non fiction
Series statement
Food science and technology
Series volume
153
http://library.link/vocab/subjectName
Fishery products
Label
Seafood processing : adding value through quick freezing, retortable packaging and cook-chilling, V. Venugopal
Instantiates
Publication
Contents
  • Ch. 5.
  • Cook-chill processing
  • Ch. 6.
  • Modified-atmosphere packaging
  • Ch. 7.
  • Retort pouch packaging
  • Ch. 8.
  • Mince and mince-based products
  • Ch. 9.
  • Coated products
  • Ch. 1.
  • Ch. 10.
  • Radiation processing
  • Ch. 11.
  • High pressure processing
  • Ch. 12.
  • Value addition of freshwater and aquacultured fishery products
  • Ch. 13.
  • Gel formation of fish structural proteins by pH changes and its applications
  • Ch. 14.
  • Applications of enzymes in fish processing and quality control
  • Availability, consumption pattern, trade, and need for value addition
  • Ch. 15.
  • Nutritional value and processing effects
  • Ch. 2.
  • Postharvest quality changes and safety hazards
  • Ch. 3.
  • Bulk handling and chilling
  • Ch. 4.
  • Quick freezing and individually quick frozen products
Control code
9316349
Dimensions
24 cm
Extent
485 p.
Isbn
9781574446227
Isbn Type
(alk. paper)
Lccn
2005041898
Label
Seafood processing : adding value through quick freezing, retortable packaging and cook-chilling, V. Venugopal
Publication
Contents
  • Ch. 5.
  • Cook-chill processing
  • Ch. 6.
  • Modified-atmosphere packaging
  • Ch. 7.
  • Retort pouch packaging
  • Ch. 8.
  • Mince and mince-based products
  • Ch. 9.
  • Coated products
  • Ch. 1.
  • Ch. 10.
  • Radiation processing
  • Ch. 11.
  • High pressure processing
  • Ch. 12.
  • Value addition of freshwater and aquacultured fishery products
  • Ch. 13.
  • Gel formation of fish structural proteins by pH changes and its applications
  • Ch. 14.
  • Applications of enzymes in fish processing and quality control
  • Availability, consumption pattern, trade, and need for value addition
  • Ch. 15.
  • Nutritional value and processing effects
  • Ch. 2.
  • Postharvest quality changes and safety hazards
  • Ch. 3.
  • Bulk handling and chilling
  • Ch. 4.
  • Quick freezing and individually quick frozen products
Control code
9316349
Dimensions
24 cm
Extent
485 p.
Isbn
9781574446227
Isbn Type
(alk. paper)
Lccn
2005041898

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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