Manual on fish canning
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
FAO ;
Resumen
Descripción
The manual provides a background to the principles of canning and to the specification and construction of containers for the sterilization of fishery products. After describing the unit operations in fish canning the specific processes for the following types of canned fish products are detailed: sardine, tuna, salmon, crustaceans, molluscs and fish pastes. There is a section on equipment for fish canning and a final chapter on process control in fish canning operations.