Fish Processing Technology

by George M. Hall (Editor)

Updates knowledge on the traditional methods of processing fish for food freezing, canning, smoking, drying, and salting and describes new technologies such as processes based on fish mince and surimi, the membrane recovery and use of waste-water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation copyright Book News, Inc. Portland, Or.

309 pages, Hardcover

First published June 1, 1992