.

0 (hodnocen0 x )

EB

EB

ONLINE

First edition.

London : Taylor and Francis, 2017.

1 online zdroj : text file, PDF

ISBN 9781351448529 (e-book ; PDF)

ISBN 1351448528

Chapter 1 Production, Consumption, and Demand / David James -- chapter 2 Basic Principles / Peter Doe Zdzislaw Sikorski Norman Haard June Olley Bonnie Sun Pan -- chapter 3 Dried and Smoked Fish Products / Yu Swee Yean Rerngrudee Pruthiarenun Peter Doe Terushige Motohiro K. Gopakumar -- chapter 4 Quality / Zdzisaw Sikorski Norman Haard Terushige Motohiro Bonnie Sun Pan -- chapter 5 Methodology for Quality Measurements / Peter Doe June Olley Norman Haard K. Gopakumar -- chapter 6 Quality Assurance / Felicia Kow Terushige Motohiro Peter Doe Endang Sri Heruwati -- chapter 7 Guidelines.

"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."--Provided by publisher..

OCLC-licensed vendor bibliographic record.

001478165

(OCoLC)1004359301

(OCoLC-P)1004359301

(TAFR)9780203756003