✦ LIBER ✦

Borgstrom, Georg (Editor): Fish as Food. Vol. IV. Processing Part2. New York and London: Academic Press Inc., Publ. 1965. 518 pp. $ 18.50

✍ Scribed by H. Caspers

Publisher: John Wiley and Sons
Year: 1967
Tongue: English
Weight: 91 KB
Volume: 52
Category: Article
ISSN: 1434-2944
DOI: 10.1002/iroh.19670520106

No coin nor oath required. For personal study only.

✦ Synopsis

vgl. die Besprechungen der Eischverarbeitungsmethoden e n t h k : 'Handling of Fresh Fish' (F. BRAMSNAES), 'Freshness Tests' (L. FARBER), 'Fish Canning' (C. J. H. VAN DEN BROEK), 'Tuna Canning and the Preservation of the Raw Material through Brine Refrigeration' (Sv. LASSEN), 'The Canning of Sardine, Clupea pilchardus Walbaum' (H. CHEE'TEL), 'Scandinavian Sardines' (M. D. STENSTROM), 'Canning of Maine Sardines' (B. 8. CLARK and R. M. BERGLUND), 'Heat Processing of Shellfish' (E. TANIKAWA and SH. DOHA), 'Squid Meat and I t s Processing' (T.-0. TAKAHASHI), 'Fish and Shellfish Freezing' (E. HEEN and 0. KARSTI), 'The Radiation Preservation of Fish' (B. COLICBY and J. M. SHEWAN), 'Processing a t Sea and Factory Ships' (M. JuL). -Dem Band ist eine 'List of Common Food Fishes' angefiigt. "Volume I of this treatise offered

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