Fish Processing

This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.

Product details

• Authors: Unifem
• Assisted by: Unifem (Editor), United Nations Development Fund for Women (UNIFEM) (Editor)
• Publisher: Practical Action Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 15.12.1993
• EAN: 9781853391378
• ISBN: 978-1-85339-137-8
• No. of pages: 80
• Dimensions: 175 mm x 245 mm x 7 mm
• Weight: 227 g
• Series: Food cycle technology source books; Food Cycle Technology Source B; Food Cycle Technology Source Book; Food Cycle Technology Source Book; Food Cycle Technology Source Books; Food Cycle Technology Source B
• Subjects: Guides > Health > Diet; Non-fiction book > Politics, society, business > Politics; Social sciences, law, business > Business > Individual industrial sectors, branches