Fish Processing Technology and Product Development

$90.00

$100.00

In stock

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The book provides an up-to-date and comprehensive account of nutritional aspects fish in human health, fish handling practices, fish curing, fish freezing, fish canning, fishery product development, HACCP concepts, quality assurance of fishery products. Overall 12 chapters explaining the various aspects of fish processing technology and product development has completed the book with colour photographs, figures, illustrations and tables. The book will be useful for fishery professionals, policy makers, students, scientists, and extension workers as a useful reference material in general and impart significant knowledge on fish processing technology to the student community in specific.

ABOUT THE AUTHOR A.S. Ninawe

Dr. A.S. Ninawe is a renowned expert in the field of marine biotechnology. He has more than 20 years of research/administrative experience in the field of Biotechnology. As a member of Indian delegation, he has visited to Thailand, China and Singapore to study the latest technological developments in shrimp culture. Dr. Ninawe availed several awards including ISEP Science Academy fellowship, Fellowship of Society of Biosciences (FSB), Kautilya Gold Medal etc. He has published more than 80 research papers in peer-reviewed journals of national and international repute.