Fish Canning Handbook (eBook)

Les Bratt (Herausgeber)

eBook Download: EPUB

2010 | 1. Auflage
320 Seiten
John Wiley & Sons (Verlag)
978-1-4443-9038-4 (ISBN)

Infos

Fish Canning Handbook

Fish Canning Handbook

Edited by Les Bratt

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation.

This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

Also available from Wiley-Blackwell

Fishery Products: Quality, safety and authenticity

Edited by H. Rehbein and J. Oehlenschläger

ISBN 978-1-4051-4162-8

Handbook of Seafood Quality, Safety and Health Applications

Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara

ISBN 978-1-4051-8070-2

Fish Processing: Sustainability and new opportunities

Edited by G. Hall

ISBN 978-1-4051-9047-3

Autor

The Editor Les Bratt, Consultant in Food Technology, Cleeve Prior, Worcester, UK

Rezensionen

"This book provides technical information pertaining to fish
canning." (International Food Information Service, 13 December
2010)

Produkt-Details

• Erscheint lt. Verlag: 29.9.2010
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Aquaculture, Fisheries & Fish Science • Aquakultur, Fischereiwesen u. Fischforschung • Fische • Fischereiwesen • fisheries • Fleisch, Fisch, Geflügel • Fleisch, Fisch, Geflügel • Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmittelkonservierung • Lebensmitteltechnik • Meat, Fish & Poultry
• ISBN-10: 1-4443-9038-4 / 1444390384
• ISBN-13: 978-1-4443-9038-4 / 9781444390384