Seafood processing : Adding value through quick freezing, retortable packaging, and cook-chilling
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer dem...
Đã lưu trong:
| Tác giả chính: | |
|---|---|
| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton
Taylor & Francis
2005
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01068nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_102355 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.94 | ||
| 082 | |b V471 | ||
| 100 | |a Venugopal, V. | ||
| 245 | 0 | |a Seafood processing : | |
| 245 | 0 | |b Adding value through quick freezing, retortable packaging, and cook-chilling | |
| 245 | 0 | |c V. Venugopal | |
| 260 | |a Boca Raton | ||
| 260 | |b Taylor & Francis | ||
| 260 | |c 2005 | ||
| 520 | |a With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade. | ||
| 650 | |a Fishery products | ||
| 650 | |x Preservation | ||
| 904 | |i Truc | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||