Explore Books on
fishery processing

Le Grand Fossé

By Albert Uderzo

Surimi and surimi seafood

By Jae W. Park

Seafood enzymes

By N. F. Haard,Benjamin K. Simpson

Seafood Processing

By Ioannis S. Boziaris

Trends in Fish Processing Technologies

By Daniela Borda,Anca I. Nicolau,Peter Raspor

Handbook of seafood quality, safety, and health applications

By Cesarettin Alasalvar

More efficient utilization of fish and fisheries products

By Morihiko Sakaguchi,M. Sakaguchi

Robotics in meat, fish, and poultry processing

By K. Khodabandehloo

HACCP in meat, poultry and fish processing

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

Energy use in U.S. seafoods

By Jean Mayer

Seafood Proteins

By Zdzisław E. Sikorski

Seafood Science

By Se-Kwon Kim

Advances in baking technology

By Clyde E. Stauffer

Fish

By Dept.of, for Scotland Agriculture & Fish.

Seafoods

By Cesarettin Alasalvar

Freezing fish at sea

By J. J. Waterman

Advances in Seafood Biochemistry

By George J. Flick

Fishery Products

By Rehbein Hartmut

Salmon quality

By Chuck Crapo

Hazard analysis & critical control point applications to the seafood industry

By Jong S. Lee

The U.S. seafood processing industry

By David M. Dressel

Best available technologies

By Alex Hetherington

Proceedings of the Symposium on Post-Harvest Fish Technology

By Symposium on Post-Harvest Fish Technology (1990 Cairo, Egypt)

Seafood research from fish to dish

By C. Jacobsen