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| ► Title→ |
Planning
Seafood cold Storage |
| ►
Author [s]→ |
Kolbe E., Kramer D. |
► Publisher &
Year: |
CRC Presss / 1995 |
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Pages:
تعداد صفحات |
62 |
| ► ISBN→ |
- |
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Description: |
Fairbanks,
Alaska, University of Alaska Fairbanks,
Alaska Sea Grant College Program, 1993. — 62
p.Current seafood processing improvements
such as controlled freezing, transport, and
storage are resulting in a continuing
increase in quality. Freezing and storage
help to even out seasonal catch rates,
providing a more uniform supply of high
quality raw material to consumers and to
secondary processors. Some of this secondary
value added processing is now getting under
way in Alaska. Processors are recognizing
the need to exercise greater control over
their products as they shipped to the
international consumers. Many look to high
quality storage as a means of stabilizing
temperatures and accumulating complete lots
which might then be shipped directly to
buyers with minimal repacking, transfer, and
temperature fluctuation. |
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| ■
پیشنهادات بیشتر↓ |
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Governing
sustainable seafood
↓
دریافت کتاب |
Health Foods
from Ocean Animals
↓
دریافت کتاب |
Microalgae
Biotechnology for Food, Health and High Value
Products
↓
دریافت کتاب |
Smokehouse Handbook
↓
دریافت کتاب |
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| ■ پیشنهادات بیشتر↓ |
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