Welcome to CRCPress.com! We have customized the Taylor & Francis India website to host CRC Press titles. Please choose www.TandFIndia.com to get the following benefits:
South Asia Editions of CRC Press titles with INR prices
Multiple options to purchase locally
All CRC Press products available
Your CRC Press login credentials will work on TandFIndia.com
Garland Science Website Announcement
The Garland Science website is no longer available to access and you have been automatically redirected to CRCPress.com.
All instructor resources (*see Exceptions) are now available on our Instructor Hub. Your GarlandScience.com instructor credentials will not grant access to the Hub, but existing and new users may request access here.
The student resources previously accessed via GarlandScience.com are no longer available to existing or new users.
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
Table of Contents
Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch for Preservation and Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry. Index.
We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.
Most VitalSource eBooks are available in a reflowable EPUB format which allows you to resize text to suit you and enables other accessibility features. Where the content of the eBook requires a specific layout, or contains maths or other special characters, the eBook will be available in PDF (PBK) format, which cannot be reflowed. For both formats the functionality available will depend on how you access the ebook (via Bookshelf Online in your browser or via the Bookshelf app on your PC or mobile device).
CHOICE – Outstanding Academic Title – Award Winner
CHOICE – 2018 Outstanding Academic Title – Award Winner
Shingo Research and Professional Publication Award Winner
The country you have selected will result in the following:
Product pricing will be adjusted to match the corresponding currency.
The title will be removed from your cart because it is not available in this region.