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100724s2010 enk eng |
| 020 |
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|a 1405180994 (hardback : alk. paper)
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| 020 |
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|a 9781405180993 (hardback : alk. paper)
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| 090 |
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|a TP371.35
|b .F57 2010
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| 245 |
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|a Fish canning handbook
|c edited by Les Bratt
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| 260 |
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|a Chichester, U.K. ;
|a Ames, Iowa :
|b Blackwell Publication ,
|c c2010
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| 300 |
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|a xiv, 304 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|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
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| 520 |
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|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.
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| 650 |
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|a Canned fishery products
|x Safety regulations
|z Europe
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| 650 |
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|a Canned fishery products
|x Safety regulations
|z North America
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| 650 |
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|a Canned foods
|x Sterilization
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| 650 |
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|a Canning and preserving
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| 650 |
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|a Fishery products
|x Microbiology
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| 650 |
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|a Fishes
|x Preservation
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| 700 |
1 |
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|a Bratt, L. [
|q (Les)] ,
|e author
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| 999 |
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|a 1000134496
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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| 999 |
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|a 1000164610
|b Book
|c Reference
|e Tembila Campus
|