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International directory of fish technology institutes

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Bibliografiska uppgifter
Institutionell upphovsman:	FAO, Fish Utilization and Marketing Service, Fishery Industries Division (Författare, medförfattare)
Materialtyp:	Bok
Språk:	engelska
Publicerad:	Roma FAO 2000
Upplaga:	1a. ed
Serie:	Colección FAO Fisheries Technical Paper, 152, Rev. 3
Ämnen:	Pescado TECNOLOGIA DE ALIMENTOS
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

The technology of fish utilization: contributions from research
av: Kreuzer, Rudolf
Publicerad: (1965)

Fish inspection and quality control
av: Kreuzer, Rudolf
Publicerad: (1971)

Manutention et préservation du poisson
Publicerad: (1965)

Developments in handling and processing fish
av: Burgess, G. H. O
Publicerad: (1965)

Curso ahumado: informe experiencias prácticas
Publicerad: (1992)

Fish saving: a history of fish processing from ancient to modern times
av: Cutting, Charles L
Publicerad: (1956)

Advances in seafood biochemistry: composition and quality
av: Flick, George J
Publicerad: (1992)

Enlatado, curado y otros métodos de preservación del pescado y elaboración de subproductos
av: López-Matas, Antonio
Publicerad: (1954)

Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling
av: Venugopal, Vazhiyil
Publicerad: (2006)

Freezing effects on food quality
av: Jeremiah, Lester E
Publicerad: (1996)

Fish oils: their chemistry, technology, stability, nutritional properties, and uses
av: Stansby, M. E
Publicerad: (1967)

Fish in nutrition
av: Heen, Eirik, et al.
Publicerad: (1962)

Physico chemical aspects of food processing
av: Beckett, S. T
Publicerad: (1995)

Fish and krill protein: processing technology
av: Suzuki, Taneko
Publicerad: (1981)

Fish handling and processing
av: Burgess, G. H. O, et al.
Publicerad: (1967)

Marine products of commerce: their acquisition, handling, biological aspects and the science and technology of their preparation and preservation
av: Tressler, Donald K, et al.
Publicerad: (1951)

Elementary food science
av: Nickerson, John T. R., et al.
Publicerad: (1976)

Fish as food
av: Borgstrom, Georg
Publicerad: (1961)

Marine refrigeration and fish preservation
av: Mead, John
Publicerad: (1973)

Fish protein concentrate
av: Levin, Ezra
Publicerad: (1968)

Fresh fish: quality and quality changes
av: Huss, Hans Henrik
Publicerad: (1988)

Chemistry and biochemistry of marine food products
av: Martin, Roy E.
Publicerad: (1982)

Industrial fishery technology: a survey of methods for domestic harvesting, preservation, and processing of fish used for food and for industrial products
av: Stansby, Maurice
Publicerad: (1963)

Microbiología de los alimentos conservados por el frío
av: Halbinger, Roberto E, et al.
Publicerad: (1992)

Inspección veterinaria de pescados. Manual para la inspección de peces, crustáceos y moluscos como alimento
av: Kietzmann, Ulrich, et al.
Publicerad: (1974)

Fish in nutrition
av: Heen, Eirik, et al.
Publicerad: (1962)

Fish processing technology
av: Hall, George M
Publicerad: (1997)

Evaluation of seafood freshness quality
av: Botta, J. Richard
Publicerad: (1995)

Fish and shellfish hygiene. Report of a WHO expert committee convened in cooperation with FAO
Publicerad: (1974)

Advances in fish science and technology
av: Connell, J. J
Publicerad: (1980)

Alimentos congelados: tecnología y comercialización
av: Herrmann, Karl
Publicerad: (1977)

El pescado y sus productos
av: Ludorff, W.
Publicerad: (1963)

Microbiology of frozen foods
av: Robinson, R. K
Publicerad: (1985)

Sea food
av: Gilles, M. T
Publicerad: (1971)

Thermal technologies in food processing
av: Richardson, Philip
Publicerad: (2001)

Lipid technologies and applications
av: Gunstone, Frank D, et al.
Publicerad: (1997)

Higiene del pescado y los mariscos. Informe de un comité expertos de la OMS convocado en cooperación con la FAO
Publicerad: (1975)

Food Processing Technology.
av: Summers, Travis
Publicerad: (2022)

Handbook of cereal science and technology
av: Kulp, Karel, et al.
Publicerad: (2000)

Emerging technologies for food processing
av: Sun, Da-Wen
Publicerad: (2014)