Fish canning handbook [[electronic resource] /] / edited by Les Bratt

• Pubblicazione: Chichester, m West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2010
• Descrizione fisica: 1 online resource (320 p.)
• Disciplina: 664; 664.942; 664/.942
• Soggetto topico: Canned foods - Sterilization; Fishes - Preservation; Canning and preserving; Fishery products - Microbiology; Canned fishery products - Safety regulations - Europe; Canned fishery products - Safety regulations - North America
• Altri autori: BrattL (Les)
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Fish Canning Handbook; Contents; List of contributors; Preface: review of the market for, and sources of, canned fish; 1 Legal requirements for producers selling canned fish into Europe; 2 Legal requirements for producers selling canned fish into North America; 3 HACCP systems for ensuring the food safety of canned fish products; 4 National and international food safety certification schemes; 5 Fish quality; 6 Design and operation of frozen cold stores; 7 Packaging formats for heat-sterilised canned fish products; 8 Retorting machinery for the manufacture of heat-sterilised fish products ; 9 Management of thermal process10 Principal causes of spoilage in canned fish products; 11 Commercial sterility and the validation of thermal processes; 12 The quality department in a fish cannery; 13 The laboratory in a fish canning factory; 14 Cleaning and disinfection in the fish canning industry; 15 The canning factory; Index
• Sommario/riassunto: Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations ha
• Titolo autorizzato: Fish canning handbook
• ISBN: 1-282-68531-7; 9786612685316; 1-4443-2340-7; 1-4443-2341-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996212790803316
• Lo trovi qui: Univ. di Salerno