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Fish Processing Technology

Overview of attention for book
Fish Processing Technology
Springer US

Table of Contents

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