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

HACCP in meat, poultry and fish processing

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

Robotics in meat, fish, and poultry processing

By K. Khodabandehloo

Energy use in U.S. seafoods

By Jean Mayer

More efficient utilization of fish and fisheries products

By Morihiko Sakaguchi,M. Sakaguchi

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

Seafood Proteins

By Zdzisław E. Sikorski

Fishery Products

By Rehbein Hartmut

Best available technologies

By Alex Hetherington

Seafood research from fish to dish

By C. Jacobsen

Marine products in Japan

By Eiichi Tanikawa

Fish and krill protein

By Taneko Suzuki

The canning of fishery products

By John N. Cobb

Progrès dans la technologie en réfrigération, congélation, transformation, entreposage et transport du poisson, spécialement des espèces sous-utilisées =

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Self-regulation guide for calico scallop processing

By W. Steven Otwell

Fish and shellfish quality assessment

By Ian Dore