Download or read book Statutory Instruments written by Great Britain and published by . This book was released on 2000 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chilled Foods written by Michael Stringer and published by Woodhead Publishing. This book was released on 2000 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Download or read book Journals of the House of Commons written by Great Britain Parliament Staff and published by . This book was released on 1990 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Journals of the House of Commons

Download or read book Journals of the House of Commons written by Great Britain. Parliament. House of Commons and published by . This book was released on 2002 with total page 838 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journals of the House of Lords written by Great Britain. Parliament. House of Lords and published by . This book was released on 2000 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Appendices accompany vols. 64, 67-71.

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Download or read book Fish Processing Technology written by George M. Hall and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.

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