The levels of scientific and technological development in the fish processing industry still fall far short of those which characterize other food processing operations, especially with regard to utilizing by products and processing wastes. The application of modern techniques, however, would undoubtedly increase the profitability of this important industry. In seeking to address this problem Fisheries Processing concentrates on the application of bioprocessing methods for the enhancement of the seafood industry as a whole and in particular, to the area of recovery and processing of the marine biomass not utilized in traditional fisheries processing operations. The editor of this book, Professor A.M. Martin, has drawn together contributions from an impressive list of international experts in order to build a thorough review of subjects such as the biotechnological aspects of fish processing, microbiological quality control, packaging, proteases from aquatic organisms, bioprocessing of chitin, fish protein concentrates and hydrolysates, novel sources of feed for cultivated fish and wastewater treatment. As a result, Fisheries Processing: Biotechnological Applications will be an invaluable reference for food scientists and technologists, microbiologists, biochemists, nutritionists, fisheries biologists and other specialists involved in the seafood processing industry.
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