Quality and quality changes in fresh fish
Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject. Professor Huss prepared the new document with the assistance and contribution of colleagues and experts in the various subject fields involved, as acknowledged below:
Main Authors: | , , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1995
|
Subjects: | FISH, KEEPING QUALITY, FOOD INSPECTION, FISHES, ANIMAL MORPHOLOGY, FISH FILLETS, CHEMICAL COMPOSITION, POSTMORTEM CHANGES, FISH PROCESSING, COOLING, ICE, ORGANOLEPTIC ANALYSIS, ANALYTICAL METHODS, POISSON (ALIMENT), APTITUDE A LA CONSERVATION, INSPECTION DES ALIMENTS, PESCADO, APTITUD PARA LA CONSERVACION, INSPECCION DE LOS ALIMENTOS, POISSON (ANIMAL), ANATOMIE ANIMALE, FILET DE POISSON, COMPOSITION CHIMIQUE, MODIFICATION POSTMORTEM, TRAITEMENT DU POISSON, REFROIDISSEMENT, GLACE, ANALYSE ORGANOLEPTIQUE, TECHNIQUE ANALYTIQUE, PECES, ANATOMIA ANIMAL, FILETES DE PESCADO, COMPOSICION QUIMICA, CAMBIOS POST MORTEM, ELABORACION DEL PESCADO, ENFRIAMIENTO, HIELO, ANALISIS ORGANOLEPTICO, TECNICAS ANALITICAS, |
Online Access: | http://www.fao.org/docrep/V7180E/V7180E00.HTM |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
unfao:795928 |
---|---|
record_format |
koha |
spelling |
unfao:7959282021-05-05T06:52:20ZQuality and quality changes in fresh fish Huss, H.H. (ed.) 172707 FAO, Rome (Italy). Fisheries Dept. eng 184263 Boerresen, T. 1423211772519 Dalgaard, P. 1423211772520 Gram, L. 1423211772521 Jensen, B. 1423211772522 textRome (Italy) FAO1995 Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject. Professor Huss prepared the new document with the assistance and contribution of colleagues and experts in the various subject fields involved, as acknowledged below:Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject. Professor Huss prepared the new document with the assistance and contribution of colleagues and experts in the various subject fields involved, as acknowledged below:FISHKEEPING QUALITYFOOD INSPECTIONFISHESANIMAL MORPHOLOGYFISH FILLETSCHEMICAL COMPOSITIONPOSTMORTEM CHANGESFISH PROCESSINGCOOLINGICEORGANOLEPTIC ANALYSISANALYTICAL METHODSPOISSON (ALIMENT)APTITUDE A LA CONSERVATIONINSPECTION DES ALIMENTSPESCADOAPTITUD PARA LA CONSERVACIONINSPECCION DE LOS ALIMENTOSPOISSON (ANIMAL)ANATOMIE ANIMALEFILET DE POISSONCOMPOSITION CHIMIQUEMODIFICATION POSTMORTEMTRAITEMENT DU POISSONREFROIDISSEMENTGLACEANALYSE ORGANOLEPTIQUETECHNIQUE ANALYTIQUEPECESANATOMIA ANIMALFILETES DE PESCADOCOMPOSICION QUIMICACAMBIOS POST MORTEMELABORACION DEL PESCADOENFRIAMIENTOHIELOANALISIS ORGANOLEPTICOTECNICAS ANALITICAS352971http://www.fao.org/docrep/V7180E/V7180E00.HTMURN:ISBN:9251035075 |
institution |
FAO IT |
collection |
Koha |
country |
Italia |
countrycode |
IT |
component |
Bibliográfico |
access |
En linea En linea |
databasecode |
cat-fao-it |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
David Lubin Memorial Library of FAO |
language |
|
topic |
FISH KEEPING QUALITY FOOD INSPECTION FISHES ANIMAL MORPHOLOGY FISH FILLETS CHEMICAL COMPOSITION POSTMORTEM CHANGES FISH PROCESSING COOLING ICE ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS POISSON (ALIMENT) APTITUDE A LA CONSERVATION INSPECTION DES ALIMENTS PESCADO APTITUD PARA LA CONSERVACION INSPECCION DE LOS ALIMENTOS POISSON (ANIMAL) ANATOMIE ANIMALE FILET DE POISSON COMPOSITION CHIMIQUE MODIFICATION POSTMORTEM TRAITEMENT DU POISSON REFROIDISSEMENT GLACE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE PECES ANATOMIA ANIMAL FILETES DE PESCADO COMPOSICION QUIMICA CAMBIOS POST MORTEM ELABORACION DEL PESCADO ENFRIAMIENTO HIELO ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS FISH KEEPING QUALITY FOOD INSPECTION FISHES ANIMAL MORPHOLOGY FISH FILLETS CHEMICAL COMPOSITION POSTMORTEM CHANGES FISH PROCESSING COOLING ICE ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS POISSON (ALIMENT) APTITUDE A LA CONSERVATION INSPECTION DES ALIMENTS PESCADO APTITUD PARA LA CONSERVACION INSPECCION DE LOS ALIMENTOS POISSON (ANIMAL) ANATOMIE ANIMALE FILET DE POISSON COMPOSITION CHIMIQUE MODIFICATION POSTMORTEM TRAITEMENT DU POISSON REFROIDISSEMENT GLACE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE PECES ANATOMIA ANIMAL FILETES DE PESCADO COMPOSICION QUIMICA CAMBIOS POST MORTEM ELABORACION DEL PESCADO ENFRIAMIENTO HIELO ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS |
spellingShingle |
FISH KEEPING QUALITY FOOD INSPECTION FISHES ANIMAL MORPHOLOGY FISH FILLETS CHEMICAL COMPOSITION POSTMORTEM CHANGES FISH PROCESSING COOLING ICE ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS POISSON (ALIMENT) APTITUDE A LA CONSERVATION INSPECTION DES ALIMENTS PESCADO APTITUD PARA LA CONSERVACION INSPECCION DE LOS ALIMENTOS POISSON (ANIMAL) ANATOMIE ANIMALE FILET DE POISSON COMPOSITION CHIMIQUE MODIFICATION POSTMORTEM TRAITEMENT DU POISSON REFROIDISSEMENT GLACE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE PECES ANATOMIA ANIMAL FILETES DE PESCADO COMPOSICION QUIMICA CAMBIOS POST MORTEM ELABORACION DEL PESCADO ENFRIAMIENTO HIELO ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS FISH KEEPING QUALITY FOOD INSPECTION FISHES ANIMAL MORPHOLOGY FISH FILLETS CHEMICAL COMPOSITION POSTMORTEM CHANGES FISH PROCESSING COOLING ICE ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS POISSON (ALIMENT) APTITUDE A LA CONSERVATION INSPECTION DES ALIMENTS PESCADO APTITUD PARA LA CONSERVACION INSPECCION DE LOS ALIMENTOS POISSON (ANIMAL) ANATOMIE ANIMALE FILET DE POISSON COMPOSITION CHIMIQUE MODIFICATION POSTMORTEM TRAITEMENT DU POISSON REFROIDISSEMENT GLACE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE PECES ANATOMIA ANIMAL FILETES DE PESCADO COMPOSICION QUIMICA CAMBIOS POST MORTEM ELABORACION DEL PESCADO ENFRIAMIENTO HIELO ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS Huss, H.H. (ed.) 172707 FAO, Rome (Italy). Fisheries Dept. eng 184263 Boerresen, T. 1423211772519 Dalgaard, P. 1423211772520 Gram, L. 1423211772521 Jensen, B. 1423211772522 Quality and quality changes in fresh fish |
description |
Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject. Professor Huss prepared the new document with the assistance and contribution of colleagues and experts in the various subject fields involved, as acknowledged below: |
format |
Texto |
topic_facet |
FISH KEEPING QUALITY FOOD INSPECTION FISHES ANIMAL MORPHOLOGY FISH FILLETS CHEMICAL COMPOSITION POSTMORTEM CHANGES FISH PROCESSING COOLING ICE ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS POISSON (ALIMENT) APTITUDE A LA CONSERVATION INSPECTION DES ALIMENTS PESCADO APTITUD PARA LA CONSERVACION INSPECCION DE LOS ALIMENTOS POISSON (ANIMAL) ANATOMIE ANIMALE FILET DE POISSON COMPOSITION CHIMIQUE MODIFICATION POSTMORTEM TRAITEMENT DU POISSON REFROIDISSEMENT GLACE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE PECES ANATOMIA ANIMAL FILETES DE PESCADO COMPOSICION QUIMICA CAMBIOS POST MORTEM ELABORACION DEL PESCADO ENFRIAMIENTO HIELO ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS |
author |
Huss, H.H. (ed.) 172707 FAO, Rome (Italy). Fisheries Dept. eng 184263 Boerresen, T. 1423211772519 Dalgaard, P. 1423211772520 Gram, L. 1423211772521 Jensen, B. 1423211772522 |
author_facet |
Huss, H.H. (ed.) 172707 FAO, Rome (Italy). Fisheries Dept. eng 184263 Boerresen, T. 1423211772519 Dalgaard, P. 1423211772520 Gram, L. 1423211772521 Jensen, B. 1423211772522 |
author_sort |
Huss, H.H. (ed.) 172707 |
title |
Quality and quality changes in fresh fish |
title_short |
Quality and quality changes in fresh fish |
title_full |
Quality and quality changes in fresh fish |
title_fullStr |
Quality and quality changes in fresh fish |
title_full_unstemmed |
Quality and quality changes in fresh fish |
title_sort |
quality and quality changes in fresh fish |
publisher |
Rome (Italy) FAO |
publishDate |
1995 |
url |
http://www.fao.org/docrep/V7180E/V7180E00.HTM |
work_keys_str_mv |
AT husshhed172707 qualityandqualitychangesinfreshfish AT faoromeitalyfisheriesdepteng184263 qualityandqualitychangesinfreshfish AT boerresent1423211772519 qualityandqualitychangesinfreshfish AT dalgaardp1423211772520 qualityandqualitychangesinfreshfish AT graml1423211772521 qualityandqualitychangesinfreshfish AT jensenb1423211772522 qualityandqualitychangesinfreshfish |
_version_ |
1768408932715331584 |