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CLOSE THIS BOOKFish Handling, Preservation and Processing in the Tropics: Part 2 (NRI)
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTSummaries
VIEW THE DOCUMENTAcknowledgements
VIEW THE DOCUMENTIntroduction
VIEW THE DOCUMENTSalting of fish: salt
VIEW THE DOCUMENTSalting of fish: methods
VIEW THE DOCUMENTDrying of fish: basic principles
VIEW THE DOCUMENTDrying of fish: methods
VIEW THE DOCUMENTSmoking of fish
VIEW THE DOCUMENTMarinades
VIEW THE DOCUMENTFermented fish products: a review
VIEW THE DOCUMENTBoiled fish products
VIEW THE DOCUMENTFish canning: theory and practice
VIEW THE DOCUMENTFreeze drying
VIEW THE DOCUMENTIrradiation
VIEW THE DOCUMENTMiscellaneous products: crustaceans
VIEW THE DOCUMENTMiscellaneous aquatic products used as food
VIEW THE DOCUMENTFood by-products
VIEW THE DOCUMENTNon-food by-products
VIEW THE DOCUMENTNew and delicatessen products
VIEW THE DOCUMENTFish meal
VIEW THE DOCUMENTFish silage
VIEW THE DOCUMENTChemical and physical methods of quality assessment
VIEW THE DOCUMENTOrganoleptic (sensory) measurement of spoilage
VIEW THE DOCUMENTMicrobiology of spoilage
VIEW THE DOCUMENTMicrobiology of fish spoilage
VIEW THE DOCUMENTPublic health microbiology
VIEW THE DOCUMENTInternational standards for fisheries products
VIEW THE DOCUMENTLarge-scale fish landing facilities
VIEW THE DOCUMENTSmall-scale landing facilities: design and operation
VIEW THE DOCUMENTRetail sale facilities
VIEW THE DOCUMENTFisheries extension services: their role in rural development
VIEW THE DOCUMENTTraining in the field
VIEW THE DOCUMENTAppendix
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