639.2/G.T
Techno chemical Control in the Fish processing Industry
By
G.V. Gerasimov & M.T. Antonova
Contents
Part1: Production Control
Chapter1: Organization of Production Control
Chapter2: Quality Control of Fish as Raw Material
Chapter3: Quality Control in Production of Chilled and Frozen Fish
Chapter4: Quality Control in Production of Salted Fish Preparations
Chapter5: Quality Control in Production of Smoked Fish Products
Chapter6: Quality Control in Production of Sun-Dried and Dehydrated Fish
Chapter7: Quality Control in Production of Balyk Preparations
Chapter8: Quality Control in Production of Marinated Preparations
Chapter9: Quality Control in Production of Caviar
Chapter10: Quality Control in Production of Conserves from Fish and other Marine Products
Chapter11: Quality Control in Production of Culinary Preparations
Chapter12: Quality Control in Production of Fish Oils, Vitamin Preparations, Feed Meals and Industrial Products
Chapter13: Quality Control of Packaging Materials and Containers
Chapter14: Equipment for Quality Control of Production of Processed Fish
Chapter15: Inspection Work and Formal Documentation
Part2: Laboratory Analyses
Chapter16: Analysis of Fish and Edible Fish Products
Chapter17: Analysis of Oils, Feeds and Industrial Products
Chapter18: Analysis of Accessory Materials
Prep. / Asmaa Ahmed
Manage. / Huda Hosny
ساحة النقاش