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Bratt, Les

Fish Canning Handbook

Bratt, Les - Fish Canning Handbook, ebook

186,00€

Ebook, PDF with Adobe DRM
ISBN: 9781444323412
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Printing139 pages with an additional page accrued every 6 hours, capped at 139 pages
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Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation.

This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

Keywords: canned fish, cannery operations, heat sterilization, canned seafood, seafood canning, fish canning

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2010
Language
en
Edition
1
Page amount
464 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9781444323412
Printed ISBN
9781405180993

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