Seafood chilling, refrigeration and freezing : science and technology / Nalan Gokoglu and Pinar Yerlikaya.
Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservati...
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Full Text (via ProQuest) |
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| Main Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Chichester, UK ; Hoboken, NJ :
John Wiley & Sons,
2015.
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| Subjects: |
Table of Contents:
- Chemical composition of fish
- Quality changes and spoilage of fish
- Chilling
- Quality changes of fish during chilling
- Refrigerating
- Freezing technology
- Freezing and frozen storage of fish
- Thawing of frozen fish.