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