About this document
Fish Preservation and By-Products Overview by piyush kant is a document available to read on EtoBox.
Chapter 7 discusses the technology of fish products and by-products, emphasizing the importance of preservation methods to extend shelf life and enhance food safety. It covers various techniques such as chilling, salting, and smoking, as well as the composition of fish muscle and the production of high-value products like surimi and fish protein concentrate. Additionally, it highlights the utilization of fish by-products and the economic significance of fisheries, particularly in Gujarat.
- Author
- piyush kant
- Language
- EN