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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/33924
Title: | Fish processing exposure: Canning |
Other Titles: | Not Available |
Authors: | Mohan, C.O. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2019-11-15 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology |
Citation: | Mohan, C. O. (2019) Fish processing exposure: Canning. In: Priya ER, Devananda Uchoi, Anuj Kumar, and Rejula, K. (Eds.) (2019) ISO-22000/HACCP for Fish Processing Establishments, Central Institute of Fisheries Technology, Cochin, India. pp 176-189. |
Series/Report no.: | Not Available; |
Abstract/Description: | Preservation is the process achieved to store food for storing longer duration. Human beings are dependent on products of plant and animal origin for food. As most of these products are readily available only during certain seasons of the year and fresh food spoils quickly, methods have been developed to preserve foods. Preserved foods can be eaten long after the fresh products would normally have spoiled. Preservation must be seen as a way of storing excess foods that are abundantly available at certain times of the year, so that they can be consumed in times when food is scarce. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Book chapter |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 176-189 |
Name of the Division/Regional Station: | Fish Processing Division |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/33924 |
Appears in Collections: | FS-CIFT-Publication |
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