Traditional Fish Processing and Products - Hadiwiyoto, Suwedo
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There are thousands traditional fish processings in many developing countries. They are specific because the technology is handed down from generation to generation. They are done by the fishermen with many problems are faced to them from time to time in operating the enterprise and producing the products, but they can be a bedrock of economic of the country. This book represents a comprehensive update edition focusing on Indonesian traditional fish processing organized in seven chapters. The main subject includes fish drying,salting, boiling, smoking, fermenting and miscellaneous; all are…mehr

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Produktbeschreibung
There are thousands traditional fish processings in many developing countries. They are specific because the technology is handed down from generation to generation. They are done by the fishermen with many problems are faced to them from time to time in operating the enterprise and producing the products, but they can be a bedrock of economic of the country. This book represents a comprehensive update edition focusing on Indonesian traditional fish processing organized in seven chapters. The main subject includes fish drying,salting, boiling, smoking, fermenting and miscellaneous; all are discussed in detail with addition of the science, chemistry, composition, production and characterization of the products. Special features of the history of fish processing and health aspects concerning the products are given. This book is essential reference source for users including lecturers and researchers, instructors, and students in the field of food technology, also useful for the entrepreneurs and fishermen who produce fish products to development their know how and innovate the processing. For government it can be a good reference guidance to aid developing small scale industries
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Autorenporträt
Suwedo Hadiwiyoto was born in Madiun, Indonesia, in 1944.Since 1976 he joined to Department of Food Processing Technology, Gadjah Mada University Indonesia. Master of Philosophy in applied food biochemistry was reached from The University of Reading U.K.in 1991. Diploma in Microbiology and Biotechnology,1979 from Osaka University Japan.