Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

chapter 1|23 pages

Physical Characteristics of Fish

chapter 2|48 pages

Chemical Characteristics of Fish

chapter 3|39 pages

Biological Characteristics of Fish

chapter 5|31 pages

Microbiology of Fish and Fish Products

chapter 6|25 pages

Wet Fish Handling and Preparation

chapter 7|22 pages

Chilling and Chill Store

chapter 8|82 pages

Freezing and Cold Storage

chapter 9|53 pages

Canning of Fish

chapter 10|31 pages

Fish Paste Products

chapter 11|48 pages

Fish Curing

chapter 12|50 pages

Fish Products

chapter 13|18 pages

Fish By-Products

chapter 14|17 pages

Food Additives in Fish Processing