Fish canning handbook edited by Les Bratt.

Fish canning handbook

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 distri...

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Bibliographic Details
Other Authors: Bratt, L.
Language:English
Published: Chichester, U.K. ; Ames, Iowa: Blackwell Publication, c2010.
Subjects:
Canned foods -- > Sterilization
Fishes -- > Preservation
Fishery products -- > Microbiology
Canned fishery products -- > Safety regulations -- > Europe
Canned fishery products -- > Safety regulations -- > North America
Canning and preserving
LEADER 02247cam a2200277 7i4500
001 0000068225
005 20110109090000.0
008 100724s2010 enk eng
020 |a 9781405180993 (hardback : alk. paper)  
020 |a 1405180994 (hardback : alk. paper)  
090 0 0 |a TP371.35   |b .F57 2010 
245 0 0 |a Fish canning handbook   |c edited by Les Bratt. 
260 |a Chichester, U.K. ;  |a Ames, Iowa:   |b Blackwell Publication,   |c c2010. 
300 |a xiv, 304 p.:   |b ill.;   |c 25 cm. 
504 |a Includes bibliographical references and index 
505 0 |a 1. Legal requirements for producers selling canned fish into Europe -- 2. Legal requirements for producers selling canned fish into North America -- 3. HACCP systems for ensuring the food safety of canned fish products -- 4. National and international food safety certification schemes -- 5. Fish quality -- 6. Design and operation of frozen cold stores -- 7. Packaging formats for heat-sterilised canned fish products -- 8. Restoring machinery for the manufacture of heat-sterilised fish products -- 9. Management of thermal process -- 10. Principal causes of spoilage in canned fish products -- 11. Commercial sterility and the validation of thermal processes -- 12. The quality department in a fish cannery -- 13. The laboratory in a fish canning factory -- 14. Cleaning and disinfection in the fish canning industry -- 15. The canning factory 
520 |a 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. 
650 0 |a Canned foods --   |x Sterilization  
650 0 |a Fishes --   |x Preservation  
650 0 |a Fishery products --   |x Microbiology  
650 0 |a Canned fishery products --   |x Safety regulations --   |z Europe  
650 0 |a Canned fishery products --   |x Safety regulations --   |z North America  
650 0 |a Canning and preserving  
700 1 |a Bratt, L.  
999 |a 1000134496  |b Book  |c Open Shelf (1 Day)  |e Tembila Academic Core Collection 
999 |a 1000164610  |b Book  |c Reference  |e Tembila Reference Collection 

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