Bratt Fish Canning Handbook

1. Auflage 2010
ISBN: 978-1-4443-9038-4
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 320 Seiten, E-Book

Canning continues to be an extremely important form of foodpreservation commercially, and canned fish represents a source ofrelatively inexpensive, nutritious and healthy food which is stableat ambient temperatures, has long shelf life and in consequence iseminently suitable for worldwide distribution. It is vitallyimportant that all canning operations are undertaken in keepingwith the rigorous application of good manufacturing practices ifthe food is to be safe at the point of consumption. This demandsthat all personnel involved in the management and operation ofcannery operations have a competent understanding of thetechnologies involved, including the basic requirements forcontainer integrity and safe heat sterilisation.
This book provides a source of up to date and detailed technicalinformation for all those involved in the production of cannedfish, from students thinking of entering the industry, toregulatory authorities with responsibility for official inspection,trading companies and retail organisations who purchase cannedfish, as well as the manufacturers themselves. An exhaustive rangeof topics are covered in 15 chapters, including: the current globalmarket; processing, packaging and storage operations; food safetyand quality assurance; international legal requirements andlaboratory analysis.

Autoren/Hrsg.

Bratt, Les

Über Autor(innen)

Les Bratt, Consultant in Food Technology, Worcester, UK