Explore Books on
fishery processing

Le Grand Fossé

By Albert Uderzo

Seafood enzymes

By N. F. Haard,Benjamin K. Simpson

Surimi and surimi seafood

By Jae W. Park

Trends in Fish Processing Technologies

By Daniela Borda,Anca I. Nicolau,Peter Raspor

Seafood Processing

By Ioannis S. Boziaris

Handbook of seafood quality, safety, and health applications

By Cesarettin Alasalvar

Energy use in U.S. seafoods

By Jean Mayer

HACCP in meat, poultry and fish processing

By A. M. Pearson,T. R. Dutson

More efficient utilization of fish and fisheries products

By Morihiko Sakaguchi,M. Sakaguchi

Robotics in meat, fish, and poultry processing

By K. Khodabandehloo

Fish

By Dept.of, for Scotland Agriculture & Fish.

Seafood Science

By Se-Kwon Kim

Seafoods

By Cesarettin Alasalvar

Advances in baking technology

By Clyde E. Stauffer

Seafood Proteins

By Zdzisław E. Sikorski

Composting and using by-products from blue crab and calico scallop processing plants in Florida

By James C. Cato

Cleaner Production Assessment in Fish Processing

By United Nations Environment Programme.

Fishery Products

By Rehbein Hartmut

Surimi and Surimi Seafood, Second Edition (Food Science and Technology)

By Jae W. Park

Advances in Seafood Biochemistry

By George J. Flick

Salmon quality

By Chuck Crapo

Fish and krill protein

By Taneko Suzuki

Marine products in Japan

By Eiichi Tanikawa

Surimi

By Sunee C. Sonu