Tabs navigation
Book
Fish Processing
Series: Food Cycle Technology Source Book
Published: 1993
Pages: 80
eBook: 9781780444055
Paperback: 9781853391378
This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
| Section Title | Page | Action | Price |
|---|---|---|---|
| 9781780444055.000 | 1 | ||
| 9781780444055.001 | 13 | ||
| 1 Principles of fish processing | 13 | ||
| Spoilage | 13 | ||
| Effective handling practice | 14 | ||
| Effective processing to inhibit spoilage | 15 | ||
| Insect infestation | 19 | ||
| Packaging, transport and storage | 20 | ||
| 2 Traditional fish processing methods | 22 | ||
| Drying | 22 | ||
| Salting | 23 | ||
| Smoking | 24 | ||
| Fermentation | 24 | ||
| Outlines of traditional processing methods | 25 | ||
| Prevention of insect infestation | 38 | ||
| 3 Improved processing and equipment | 39 | ||
| Pre-processing aspects | 39 | ||
| Drying | 41 | ||
| Salting | 44 | ||
| Smoking | 45 | ||
| Fermentation | 47 | ||
| Prevention of insect infestation | 47 | ||
| 4 Case studies | 51 | ||
| 5 Planning a project or enterprise | 60 | ||
| 6 Illustrated guide | 63 | ||
| REFERENCES | 76 | ||
| FURTHER READING | 78 | ||
| CONTACTS | 79 |
You might also like:
