FISH AND KRILL PROTEIN: Processing Technology - Tapa blanda

Suzuki, Taneko

 
9789401167451: FISH AND KRILL PROTEIN: Processing Technology
Tapa blanda
ISBN 10: 9401167451 ISBN 13: 9789401167451
Editorial: Springer, 2012

Sinopsis

In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today’s affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today's affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer
Año de publicación
2012
Idioma
Inglés
ISBN 10 
9401167451
ISBN 13 
9789401167451
Encuadernación
Tapa blanda
Número de páginas
276
Contacto del fabricante
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Darmstadt
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Alemania

Otras ediciones populares con el mismo título

9780853349549: Fish and Krill Protein-processing Technology

Edición Destacada

ISBN 10:  0853349541 ISBN 13:  9780853349549
Editorial: Kluwer Academic Publishers, 1981
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