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Fish as food : v.1 production biochemistry and microbiology

Bibliografiske detaljer
Hovedforfatter:	Borgstrom, George
Format:	Printed Book
Sprog:	English
Udgivet:	New york Academic press 1961
Fag:	Seafood processing and preservation > Sea food

Lignende værker

Fish as food : v.2 nutrition, sanitation and utilization
af: Borgstrom, George
Udgivet: (1965)

Fish as food : v.2 nutrition, sanitation and utilization
af: Borgstrom, George
Udgivet: (1962)

Technology of fish utilisation
af: Kreuzer, Rudolf
Udgivet: (1965)

Developments in handling and processing fish
af: Burgess, G H O

On testing the freshness of frozen fish
af: Gould, Edith

Fishery products
Udgivet: (1974)

Marine products of commerce/2nd ed.
af: Tressler, Donald K
Udgivet: (1951)

Meeresprodukte
af: Pax, Ferdinard
Udgivet: (1962)

Freezing and irradiation of fish

Sea food industry species, products, processing and safety
af: Granata, Linda Ankenman; ed

Processing aquatic food products
af: Wheaton, Fredrick W
Udgivet: (1985)

Preservation of fish and fish offal for oil and meal manufacture
af: Carpenter, G A; Olley, June
Udgivet: (1958)

Fish processing and preservation
af: Biswas, K P
Udgivet: (2014)

Fish: Processing and preservation
af: Cutting, Charls L
Udgivet: (1996)

Fish: Processing and preservation
af: Cutting, Charls L
Udgivet: (1996)

Freezing preservation of foods, Vol.1: Principles of refrigeration, Equipment for food freezing, refrigerating and transporting frozen foods
af: Tressler, Donald, K, Ed
Udgivet: (1968)

Freezing preservation of foods, Vol.3: Commercial food freezing operations fresh foods
af: Tressler, Donald, K, Ed
Udgivet: (1968)

Post mortem changes in fish
af: Khuntia, BK
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, B K
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, B K
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, B K
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, B K
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, B K
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, BK
Udgivet: (2009)

Post mortem changes in fish
af: Khuntia, BK
Udgivet: (2009)

Freezing preservation of foods, Vol.4: Freezing of precooked and prepared foods
af: Tressler, Donald, K, Ed
Udgivet: (1968)

Fish fermentation: traditional to modern approaches
af: Baishya, Debabrat; Deka, Manab
Udgivet: (2009)

Fish as food

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Seafood processing: adding value through quick freezing, retortable packaging and quick chilling
af: Venugopal, V.
Udgivet: (2006)

Fish processing&product development
af: Babu,S
Udgivet: (2003)

Food preservation and processing
af: Manoranjan, Kalia
Udgivet: (1996)

Trends in food processing and preservation
af: Asha, Kumari
Udgivet: (2013)

Market orientation in Indian seafood processing firms Smitha Nair, guided by A Ramachandran
af: Smitha Nair

Preservatives in food and food examination
af: Thresh, John C; Porter, Arthur E
Udgivet: (1906)

Food processing: Principles and applications
af: Ramaswamy,Hosahalli
Udgivet: (2006)

Technology of food preservation
af: Desrosier, Norman W
Udgivet: (1998)

Food processing and preservation technology
af: Orolugbagbe,Gboyega
Udgivet: (2018)