9783330976931 - Food Preservation and Microbiology with Emphasis: On Traditional Fish Curing Methods in Sudan de Osman Ahmed, Egbal; Ali Ibraheem, Sayed Mohamed (6 resultados)

Paperback. Condición: Brand New. 160 pages. 8.66x5.91x0.37 inches. In Stock.

Taschenbuch. Condición: Neu. Food Preservation and Microbiology with Emphasis | On Traditional Fish Curing Methods in Sudan | Egbal Osman Ahmed (u. a.) | Taschenbuch | Englisch | 2017 | Noor Publishing | EAN 9783330976931 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The present book introduces the reader to the concept of food preservation and microbiology with emphasis on traditional methods and fish preservation, in particular, the methods used in Sudan. In this book the reader will read, among other things, about: What causes food spoilage, enzymes, bacteria, moulds, yeast.Intrinsic or extrinsic factors that affect food spoilage or regulate microbial growth such as moisture and water activity, osmotic pressure and salt tolerance, light, time, temperature, pH, oxidation/reduction potential, biological barriers, and others. What happens to living organisms after death, autolysis, purification. Food preservation methods including traditional ones. Control of autolysis, microbial growth; pests; insects. Why is fish flesh more perishable than meat Fish curing, drying, salting, pickling, smoking, fermentation, packaging. Cured fish food products in the world and in Africa. Hygienic practices and quality assurance measures in fish and fish products. Buyer criteria for judging freshness of fish. Laboratory fish quality assessment. Fin fish resources in Sudan. Traditionally cured fish products in Sudan: dried, salted, fermented, Faseekh. 160 pp. Englisch.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Osman Ahmed EgbalDr. Egbal Osman Ahmed / Associate professor /Sudanese. Doctor of philosophy in fish Sciences(2006)- Master of Science in zoology,2002- Bachelor of science in Fish science (Honors), 1996Dr. Sayed Mohamed Ali Ibraheem.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The present book introduces the reader to the concept of food preservation and microbiology with emphasis on traditional methods and fish preservation, in particular, the methods used in Sudan. In this book the reader will read, among other things, about: What causes food spoilage, enzymes, bacteria, moulds, yeast.Intrinsic or extrinsic factors that affect food spoilage or regulate microbial growth such as moisture and water activity, osmotic pressure and salt tolerance, light, time, temperature, pH, oxidation/reduction potential, biological barriers, and others. What happens to living organisms after death, autolysis, purification. Food preservation methods including traditional ones. Control of autolysis, microbial growth; pests; insects. Why is fish flesh more perishable than meat Fish curing, drying, salting, pickling, smoking, fermentation, packaging. Cured fish food products in the world and in Africa. Hygienic practices and quality assurance measures in fish and fish products. Buyer criteria for judging freshness of fish. Laboratory fish quality assessment. Fin fish resources in Sudan. Traditionally cured fish products in Sudan: dried, salted, fermented, Faseekh.Books on Demand GmbH, Überseering 33, 22297 Hamburg 160 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The present book introduces the reader to the concept of food preservation and microbiology with emphasis on traditional methods and fish preservation, in particular, the methods used in Sudan. In this book the reader will read, among other things, about: What causes food spoilage, enzymes, bacteria, moulds, yeast.Intrinsic or extrinsic factors that affect food spoilage or regulate microbial growth such as moisture and water activity, osmotic pressure and salt tolerance, light, time, temperature, pH, oxidation/reduction potential, biological barriers, and others. What happens to living organisms after death, autolysis, purification. Food preservation methods including traditional ones. Control of autolysis, microbial growth; pests; insects. Why is fish flesh more perishable than meat Fish curing, drying, salting, pickling, smoking, fermentation, packaging. Cured fish food products in the world and in Africa. Hygienic practices and quality assurance measures in fish and fish products. Buyer criteria for judging freshness of fish. Laboratory fish quality assessment. Fin fish resources in Sudan. Traditionally cured fish products in Sudan: dried, salted, fermented, Faseekh.