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In the last two-three decades considerable progress and changes have taken place in the science and technology of handling and processing of fish. Advances in fish processing technology from all over the world and particularly from India have been discussed keeping in view special features of tropical fish found in Indian waters. This book consists of 20 chaptersโthe first three chapters are on fish resources and characteristics including odour and flavourโthe next 11 chapters deal with different technologies for preservation since fish and fish products often cause public health hazards due to time-temperature, abuse, etc. The last three chapters focus on quality control. The book would be useful to a wide range of readers including ichthyologistics and researchers involved with the fish industry.
In the last two-three decades considerable progress and changes have taken place in the science and technology of handling and processing of fish. Advances in fish processing technology from all over the world and particularly from India have been discussed keeping in view special features of tro...
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Dr. D.P. Sen obtained his Master of Science and Doctor of Philosophy degrees from the University of Calcutta and also took an advanced course in fish technology from the Torry Research Station, Aberdeen, UK.
Dr. D.P. Sen obtained his Master of Science and Doctor of Philosophy degrees from the University of Calcutta and also took an advanced course in fish technology from the Torry Research Station, Aberdeen, UK.
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