Explore Books on
frozen seafood
1-13 of 13 Books
Seafood Chilling, Refrigeration and Freezing
By Nalan Gokoglu,Pinar Yerlikaya
Home freezing of seafood
Home freezing of seafood
By Kenneth S. Hilderbrand
A report on retail packaging concepts for the Maryland seafood industry
A report on retail packaging concepts for the Maryland seafood industry
By Harriet Cohen
Studies on seafood value addition
Studies on seafood value addition
By Alda B. Möller
Preparation of salt brines for the fishing industry
Preparation of salt brines for the fishing industry
By Kenneth S. Hilderbrand
Quality changes of frozen Dungness crab meat during zero storage
Quality changes of frozen Dungness crab meat during zero storage
By Melvin R. Johnston
Frozen storage stability of fillets, mince, and mixed blcks prepared from unfrozen and previously frozen pink salmon (Oncorhynchus gorbuscha)
Frozen storage stability of fillets, mince, and mixed blcks prepared from unfrozen and previously frozen pink salmon (Oncorhynchus gorbuscha)
By K. D. Reppond
Freezing fish and shellfish
Freezing fish and shellfish
By Ranzell Nickelson
Phon kānsưksā wičhai rư̄ang kānkhā songʻō̜k kung sot læ plamưk sot chǣyen, chǣkhǣng khō̜ng Prathēt Thai
Phon kānsưksā wičhai rư̄ang kānkhā songʻō̜k kung sot læ plamưk sot chǣyen, chǣkhǣng khō̜ng Prathēt Thai
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Frozen seafood, the buyer's handbook
By Ian Dore
Life begins at 40⁰ F
Life begins at 40⁰ F
By William D. Davidson