{"product_id":"fish-canning-handbook-9781405180993","title":"Fish Canning Handbook","description":"\u003cp\u003e • Author(s): Les Bratt\u003cbr\u003e • Publisher: Wiley-Blackwell\u003cbr\u003e • Publisher Imprint: Wiley-Blackwell\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFish Canning Handbook\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFish Canning Handbook \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eEdited by Les Bratt \u003c\/p\u003e\u003cp\u003eCanning 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 have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation.  \u003c\/p\u003e\u003cp\u003eThis book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAlso available from Wiley-Blackwell\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFishery Products: Quality, safety and authenticity\u003c\/b\u003e\u003cbr\u003e Edited by H. Rehbein and J. Oehlenschläger\u003cbr\u003e ISBN 978-1-4051-4162-8 \u003c\/p\u003e\u003cp\u003e\u003cb\u003eHandbook of Seafood Quality, Safety and Health Applications\u003c\/b\u003e\u003cbr\u003e Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara\u003cbr\u003e ISBN 978-1-4051-8070-2 \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFish Processing: Sustainability and new opportunities\u003c\/b\u003e\u003cbr\u003e Edited by G. Hall\u003cbr\u003e ISBN 978-1-4051-9047-3\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Hardcover","offer_id":45203956072599,"sku":"9781405180993","price":16026.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781405180993.webp?v=1767668498","url":"https:\/\/atlanticbooks.com\/products\/fish-canning-handbook-9781405180993","provider":"Atlantic Books","version":"1.0","type":"link"}