Chapter 86. Processing Formulated Fish and Fish Products

  1. Y. H. Hui Senior Scientist
  1. Jamilah Bakar

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch86

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Bakar, J. (2006) Processing Formulated Fish and Fish Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch86

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • processing formulated fish and fish products;
  • quality parameters of formulated products;
  • product thawing in retailing and home preparation

Summary

This chapter contains sections titled:

  • Introduction

  • Quality Parameters of the Formulated Products

  • Shelf-Life

  • Product Thawing During Retailing and Home Preparation

  • Summary and Future Trends

  • References

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