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Thread: Fish Canning Handbook

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    Red face Fish Canning Handbook

    Fish Canning Handbook 2010
    by Les Bratt




    Pages: 320
    Publisher: Wiley-Blackwell
    Edition: 2010
    Language: English
    ISBN: 978-1405180994
    Format: PDF
    Size: 2 MB

    Description


    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.


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    Last edited by Motoko; 25th July 2012 at 11:26 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE. REMOVE EXPIRED INFO.
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    Default Re: Fish Canning Handbook

    Fish Canning Handbook
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