Fish processing and storage

Author: Liu Hongying
Publisher:
Publish Date: 2006-09-01
Features: This book systematically discusses the basic properties and processing techniques of aquatic product raw materials from the perspective of aquatic product processing and storage. The specific content includes Introduction, Aquatic Food Raw Material Science, Quality Changes During Processing and Storage, Low-Temperature Processing and Storage Technology for Aquatic Products, Dehydration and Drying Processing Technology for Aquatic Products, Canning Technology for Aquatic Food Products, Fish Product Processing Technology, Special Aquatic Product Processing Technology, New Technologies in Aquatic Product Processing, and Chemical Preservation Technology. This book can be used as a textbook for undergraduate and graduate students majoring in Food Science and Engineering in universities and colleges, as well as a reference for scientific and technical personnel and management personnel engaged in aquatic food processing production.