Manual on fish canning
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.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
Rome (Italy) FAO
1988
|
| Subjects: | CANNING, CANNED FISH, PRESERVATION, CONTAINERS, EQUIPMENT, SARDINES, TUNA, SALMON, CRUSTACEA, MOLLUSCA, Préservation, Récipient, Matériel, Sardine, Thon, Saumon, Crustacea, Mollusca, Mise en conserve, Conserve de poisson, Preservación, Recipientes, Equipo, Sardina, Atún, Salmón, Envasado, Pescado en conserva, |
| Online Access: | http://www.fao.org/3/a-t0007e.HTM |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!