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Fresh Fish Quality And Quality Changes
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Book Synopsis Fresh Fish Quality And Quality Changes Fao Fisheries Series No 29 by : Hans Henrik Huss
Download or read book Fresh Fish Quality And Quality Changes Fao Fisheries Series No 29 written by Hans Henrik Huss and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This accessible guide to the science of fish quality is an essential resource for anyone involved in the seafood industry. With detailed explanations of the factors that affect fish quality, from harvest to processing to storage, author Hans Henrik Huss provides practical insights that can help producers and distributors ensure that their products are of the highest quality. With its clear prose and helpful diagrams, Fresh Fish: Quality and Quality Changes is a must-read for anyone passionate about seafood. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Fresh Fish--quality and Quality Changes by : Hans Henrik Huss
Download or read book Fresh Fish--quality and Quality Changes written by Hans Henrik Huss and published by Food & Agriculture Org.. This book was released on 1988 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Fish written by Hans Henrik Huss and published by . This book was released on 1988 with total page 1321 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 : Total Pages :164 pages Book Rating :4.3/5 (5 download)
Book Synopsis Fresh Fish, Quality and Quality Changes by : Food and Agriculture Organization of the United Nations
Download or read book Fresh Fish, Quality and Quality Changes written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1988 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: DANIDA = Danish International Development Agency
Book Synopsis Scheme Irrigation Water Needs and Supply by : C. J. Brouwer
Download or read book Scheme Irrigation Water Needs and Supply written by C. J. Brouwer and published by Food & Agriculture Org.. This book was released on 1985 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fresh Fish Quality and Quality Changes Fao Fisheries Series No 29 - Primary Source Edition by : Hans Henrik Huss
Download or read book Fresh Fish Quality and Quality Changes Fao Fisheries Series No 29 - Primary Source Edition written by Hans Henrik Huss and published by . This book was released on 2013-10 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Download or read book Fresh Fish written by Hans Henrik Huss and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality and Quality Changes in Fresh Fish by : Hans Henrik Huss
Download or read book Quality and Quality Changes in Fresh Fish written by Hans Henrik Huss and published by Food & Agriculture Org.. This book was released on 1995 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject.
Book Synopsis Fresh Fish Quality and Quality Changes by : Hans Henrik Huss
Download or read book Fresh Fish Quality and Quality Changes written by Hans Henrik Huss and published by . This book was released on 1986 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Safety and Quality Issues in Fish Processing by : H. Allan Bremner
Download or read book Safety and Quality Issues in Fish Processing written by H. Allan Bremner and published by CRC Press. This book was released on 2002-08-13 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251331707 Total Pages :372 pages Book Rating :4.2/5 (513 download)
Book Synopsis Code of Practice for Fish and Fishery Products by : Food and Agriculture Organization of the United Nations
Download or read book Code of Practice for Fish and Fishery Products written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-10-09 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
Book Synopsis Seafood Chilling, Refrigeration and Freezing by : Nalan Gokoglu
Download or read book Seafood Chilling, Refrigeration and Freezing written by Nalan Gokoglu and published by John Wiley & Sons. This book was released on 2015-05-12 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Download or read book Seafoods written by Cesarettin Alasalvar and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Book Synopsis The Blue Revolution by : Nicholas Sullivan
Download or read book The Blue Revolution written by Nicholas Sullivan and published by Island Press. This book was released on 2022-04-19 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Overfishing. For the world’s oceans, it’s long been a worrisome problem with few answers. Many of the global fish stocks are at a dangerous tipping point, some spiraling toward extinction. But as older fishing fleets retire and new technologies develop, a better, more sustainable way to farm this popular protein has emerged to profoundly shift the balance. The Blue Revolution tells the story of the recent transformation of commercial fishing: an encouraging change from maximizing volume through unrestrained wild hunting to maximizing value through controlled harvesting and farming. Entrepreneurs applying newer, smarter technologies are modernizing fisheries in unprecedented ways. In many parts of the world, the seafood on our plates is increasingly the product of smart decisions about ecosystems, waste, efficiency, transparency, and quality. Nicholas P. Sullivan presents this new way of thinking about fish, food, and oceans by profiling the people and policies transforming an aging industry into one that is “post-industrial”—fueled by “sea-foodies” and locavores interested in sustainable, traceable, quality seafood. Catch quotas can work when local fishers feel they have a stake in the outcome; shellfish farming requires zero inputs and restores nearshore ecosystems; new markets are developing for kelp products, as well as unloved and “underutilized” fish species. Sullivan shows how the practices of thirty years ago that perpetuated an overfishing crisis are rapidly changing. In the book’s final chapters, Sullivan discusses the global challenges to preserving healthy oceans, including conservation mechanisms, the impact of climate change, and unregulated and criminal fishing in international waters. In a fast-growing world where more people are eating more fish than ever before, The Blue Revolution brings encouraging news for conservationists and seafood lovers about the transformation of an industry historically averse to change, and it presents fresh inspiration for entrepreneurs and investors eager for new opportunities in a blue-green economy.
Book Synopsis Seafood Quality Determination by : Donald E. Kramer
Download or read book Seafood Quality Determination written by Donald E. Kramer and published by Elsevier Publishing Company. This book was released on 1987 with total page 700 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Assurance of Seafood Quality by : Hans Henrik Huss
Download or read book Assurance of Seafood Quality written by Hans Henrik Huss and published by Food & Agriculture Org.. This book was released on 1994 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.
