Preservation and Marketing of Spanish Mackerel: Effects of Radiation, Food Additives and Low Temperature on the Preservation - Softcover
Fishes meet about 80% demand of animal protein. With increasing this demand, it is necessary to preserve fishes scientifically for its adequacy. Traditional preservation techniques of fishes are not more scientific. A deeper understanding of preservation techniques is essential if we have to preserve or improve the quality of fishes. The basic objective of this book is to provide advanced knowledge about the preservation techniques and also marketing of fishes. The text of the book is accompanied with simple and self-explanatory. This book can be used as a reference book by them who are preparing for thesis, report, dissertation, project or research work on preservation techniques and marketing of fishes.
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About the Author:
Sharmin Islam Sathi, M. Sc.: Studied Zoology at Jahangirnagar University, Dhaka and Biotechnology and Genetic Engineering at University Of Development Alternative, Dhaka. Lecturer at College Of Development Alternative (CODA), Dhaka, Bangladesh.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2013
- ISBN 10 3659353388
- ISBN 13 9783659353383
- BindingPaperback
- Number of pages188
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Preservation and Marketing of Spanish Mackerel: Effects of Radiation, Food Additives and Low Temperature on the Preservation
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Preservation and Marketing of Spanish Mackerel
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fishes meet about 80% demand of animal protein. With increasing this demand, it is necessary to preserve fishes scientifically for its adequacy. Traditional preservation techniques of fishes are not more scientific. A deeper understanding of preservation techniques is essential if we have to preserve or improve the quality of fishes. The basic objective of this book is to provide advanced knowledge about the preservation techniques and also marketing of fishes. The text of the book is accompanied with simple and self-explanatory. This book can be used as a reference book by them who are preparing for thesis, report, dissertation, project or research work on preservation techniques and marketing of fishes. 188 pp. Englisch. Seller Inventory # 9783659353383
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Preservation and Marketing of Spanish Mackerel Effects of Radiation, Food Additives and Low Temperature on the Preservation
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ISBN 13: 9783659353383
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Preservation and Marketing of Spanish Mackerel : Effects of Radiation, Food Additives and Low Temperature on the Preservation
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fishes meet about 80% demand of animal protein. With increasing this demand, it is necessary to preserve fishes scientifically for its adequacy. Traditional preservation techniques of fishes are not more scientific. A deeper understanding of preservation techniques is essential if we have to preserve or improve the quality of fishes. The basic objective of this book is to provide advanced knowledge about the preservation techniques and also marketing of fishes. The text of the book is accompanied with simple and self-explanatory. This book can be used as a reference book by them who are preparing for thesis, report, dissertation, project or research work on preservation techniques and marketing of fishes. Seller Inventory # 9783659353383
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Preservation and Marketing of Spanish Mackerel Effects of Radiation, Food Additives and Low Temperature on the Preservation
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Preservation and Marketing of Spanish Mackerel
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sathi Sharmin IslamSharmin Islam Sathi, M. Sc.: Studied Zoology at Jahangirnagar University, Dhaka and Biotechnology and Genetic Engineering at University Of Development Alternative, Dhaka. Lecturer at College Of Development Alternat. Seller Inventory # 5150548
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