Boiling Fish for Short Term Preservation
Author | : G. N. Subba Rao |
Publisher | : |
Total Pages | : 18 |
Release | : 1965 |
Genre | : Fishery products |
ISBN | : |
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Author | : G. N. Subba Rao |
Publisher | : |
Total Pages | : 18 |
Release | : 1965 |
Genre | : Fishery products |
ISBN | : |
Author | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 177 |
Release | : 1988-02-01 |
Genre | : Technology & Engineering |
ISBN | : 0309037883 |
In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Author | : |
Publisher | : Rex Bookstore, Inc. |
Total Pages | : 242 |
Release | : |
Genre | : |
ISBN | : 9789712342202 |
Author | : Victor Nortey Dowuona |
Publisher | : |
Total Pages | : 136 |
Release | : 1964 |
Genre | : Fishery products |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 766 |
Release | : 1965 |
Genre | : Fish trade |
ISBN | : |
Author | : |
Publisher | : Nicholson |
Total Pages | : 142 |
Release | : 1982 |
Genre | : Technology & Engineering |
ISBN | : |
This memorandum covers, in detail, technologies that are suitable for the small-scale processing of fish: that is, drying, salting, smoking, boiling and fermenting. Thermal processing is described only briefly, as it is used mainly in large-scale production. Enough information is given about the technologies to meet most of the needs of small-scale processors. Two chapters of interest to public planners compare, from a socio-economic viewpoint, the various technologies described in the memorandum and analyse their impact on the environment.
Author | : Charles Hugh Stevenson |
Publisher | : |
Total Pages | : 338 |
Release | : 1899 |
Genre | : Canned fishery products |
ISBN | : |
Author | : Jeffrey Gunderson |
Publisher | : U of Minnesota Press |
Total Pages | : 66 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 0816613303 |
Author | : Harold McGee |
Publisher | : |
Total Pages | : 339 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : 9780865474529 |
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author | : Various |
Publisher | : Read Books Ltd |
Total Pages | : 104 |
Release | : 2011-10-12 |
Genre | : Cooking |
ISBN | : 1447491610 |
This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry – Game – Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.