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Seafood Chilling, Refrigeration and Freezing: Science and Technology
Nalan Gokoglu
€ 162.68
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Description for Seafood Chilling, Refrigeration and Freezing: Science and Technology
Hardcover. 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. Num Pages: 248 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 160 x 17. Weight in Grams: 448.
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 ... Read more
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 ... Read more
Product Details
Publisher
John Wiley & Sons Inc
Format
Hardback
Publication date
2015
Condition
New
Weight
445g
Number of Pages
248
Place of Publication
New York, United States
ISBN
9781118512180
SKU
V9781118512180
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Nalan Gokoglu
Nalan Gokodlu is the Dean of the Fisheries Faculty at Akdeniz University in Turkey. She has worked as a researcher on fish processing, preservation and quality issues for almost 25 years, and also teaches in these subjects. Pinar Yerlykaya is in the Fisheries Faculty at Akdeniz University, Turkey, where she works on fish processing and quality ... Read more
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