| Título: | Fish as food |
| Autores: | GEORG BORGSTROM, Editor científico |
| Tipo de documento: | texto impreso |
| Editorial: | Nueva York [ESTADOS UNIDOS] : Academic Press, 1965 |
| ISBN/ISSN/DL: | 1243 |
| Dimensiones: | 518 p., Vol. 4 / il., gráficos, tablas |
| Langues: | Inglés |
| Clasificación: | 639.2 (Pesca comercial, captura de ballenas, de focas) |
| Clasificación: | |
| Resumen: |
Organized into 11 chapters, this volume begins with a discussion on various methods of handling and environmental conditions, and how they affect the storage life of chilled fresh fish and fresh fillets. The first chapter considers the action of microorganisms and the chemical and enzymatic changes taking place in fish. The reader is then introduced to the different types of methods used to evaluate the freshness of seafood as well as the spoilage of fish, along with problems encountered during the canning process. Other chapters focus on fish canning, preservation, and freezing. The book concludes by describing fish processing and preservation aboard ships.
This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science. |
