Relevant bibliographies by topics / Fish processing

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fish processing'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Fish processing"

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Hardy, R. "Fish processing." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 201–20. http://dx.doi.org/10.1017/s0269727000004310.

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SynopsisThis paper gives a brief description of the United Kingdom's fish processing industry and possible future trends. Although the consumption offish in the United Kingdom is relatively modest, about 100 species are used to satisfy this demand. Processing such a diverse resource is difficult and this is exacerbated by uncertainties of supply, seasonal quality fluctuations and the rapid spoilage changes that occur when fish are kept at ambient temperatures.The food market is highly competitive, which means that processors must make the best possible use of the resource to reduce costs and yet stimulate demand by improving the end product. This is often difficult to do using traditional practices, and so the industry has had to develop novel processing methods to make both conventional products and new ones that will stimulate demand. In the past the specialist retailer, the fishmonger, could be depended upon not only to encourage the purchase of fish but also to provide the finishing touches and to give some instruction on how to cook it. Stimulation of interest and assistance cannot be given so readily in retailing through supermarkets, and so the processor has had to give more attention to presentation, packaging and ensuring that the product can be cooked with little further preparation.
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Early, J. C. "Fish processing technology." Fisheries Research 16, no. 4 (May 1993): 363–65. http://dx.doi.org/10.1016/0165-7836(93)90147-y.

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Indzere, Zane, and Dagnija Blumberga. "Fish Processing Efficiency Ranking." Environmental and Climate Technologies 24, no. 3 (November 1, 2020): 135–44. http://dx.doi.org/10.2478/rtuect-2020-0092.

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AbstractFish as food has been widely used, and as its consumption is increasing, the efficiency of fish production companies needs to be increased as well. Fish production may consist of many processes, depending on the type of fish products they produce. Based on this, the increase in the efficiency of the whole company could be expensive, especially for small size companies, whose revenues per year are rather small. Therefore, to evaluate and understand which part of the company is the least efficient and needs to be improved first to have the highest increase in the efficiency of the company, the decision making method needs to be used for the evaluation. In this research, the method MULTIMOORA was chosen to evaluate the specific company’s production efficiency. The results have shown that fish preliminary processing is the least efficient process for the chosen case study. Recommendations for improvement the efficiency of the least efficient stage have been developed, therefore improving the efficiency for the whole company.
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Ohshima, Toshiaki, Hideki Ushio, and Chiaki Koizumi. "High-pressure processing of fish and fish products." Trends in Food Science & Technology 4, no. 11 (November 1993): 370–75. http://dx.doi.org/10.1016/0924-2244(93)90019-7.

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., Setiyono, and Satmoko Yudo. "PROTOTIPE INSTALASI PENGOLAHAN AIR LIMBAH INDUSTRI PENGOLAHAN IKAN DI KECAMATAN MUNCAR, KABUPATEN BANYUWANGI." Jurnal Teknologi Lingkungan 11, no. 1 (December 1, 2016): 7. http://dx.doi.org/10.29122/jtl.v11i1.1218.

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Muncar region known as the area of the fish and the fish processing industry. Many of the fish processing industries in large scale, small scale and household at this time growing so rapidly. With the rapid growth of the fish processing industry in the Muncar city has provided a very significant impact on the city growth, which eventually brought the various impacts, whether they are positive or negative. One of the negative impact of processing industry growth in Muncar is environmental of pollution is the discharge of liquid waste from industrial fish-processing industry. Low level of understanding IPAL waste management system and cause difficulties to manage the waste, therefore almostall waste that generated in the region immediately removed to the public channels. Waste disposal without treatment is causing high level of environmental pollution in the vicinity of the location of industry. One effort to solve the problem of waste-processing technology is determine processingof waste water and fish processing, it has been done to test prototype installation processing waste water in one of the fish processing industry in the Muncar District. Key words : fish processing industry waste water, environmetal pollution, waste water processing prototype.
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Fok, Sai Cheong, and Fock Lai Tan. "Virtual Processing of Fish Fillets." Advanced Materials Research 690-693 (May 2013): 3149–56. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.3149.

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This paper presents the application of digital simulation to explore the processing of fish fillets of different geometries in an air blast freezer. The main advantage of this virtual processing approach is that it allows for the comparison of the freezing times, production rates, energy consumptions and the costs of freezing fillets of different shapes and sizes. These parameters could be critical for production planning and are discussed in the paper.
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Bostaca, Gheorghe, and Marian Crudu. "Considerations on Fish Skin Processing." Leather and Footwear Journal 13, no. 3 (September 30, 2013): 211–20. http://dx.doi.org/10.24264/lfj.13.3.4.

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Cimolai, Nevio. "Fish processing and human infection." Canadian Medical Association Journal 189, no. 45 (November 12, 2017): E1400. http://dx.doi.org/10.1503/cmaj.733359.

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Choudhury, Gour S., and Binoy K. Gogoi. "Extrusion Processing of Fish Muscle." Journal of Aquatic Food Product Technology 4, no. 4 (March 25, 1996): 37–67. http://dx.doi.org/10.1300/j030v04n04_05.

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De Silva, C. W., R. G. Gosine, Q. M. Wu, N. Wickramarachchi, and A. Beatty. "Flexible automation of fish processing." Engineering Applications of Artificial Intelligence 6, no. 2 (April 1993): 165–78. http://dx.doi.org/10.1016/0952-1976(93)90032-s.

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Dissertations / Theses on the topic "Fish processing"

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Maghaydah, Sofyan. "Utilization of fish processing by-products for nutritional formulation of fish feed." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003maghaydahs.pdf.

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Misimi, Ekrem. "Computer vision for quality grading in fish processing." Doctoral thesis, Norwegian University of Science and Technology, Department of Engineering Cybernetics, 2007. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-1957.

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High labour costs, due to the existing technology that still involves a high degree of manually based processing, incur overall high production costs in the fish processing industry. Therefore, a higher degree of automation of processing lines is often desirable, and this strategy has been adopted by the Norwegian fish processing industry to cut-down production costs. In fish processing, despite a slower uptake than in other domains of industry, the use of computer vision as a strategy for automation is beginning to gain the necessary maturity for online grading and evaluation of various attributes related to fish quality. This can enable lower production costs and simultaneously increase quality through more consistent and non-destructive evaluation of the fish products.

This thesis investigates the possibility for automation of fish processing operations by the application of computer vision. The thesis summarises research conducted towards the development of computer vision-based methods for evaluation of various attributes related to whole fish and flesh quality. A brief summary of the main findings is presented here.

By application of computer vision, a method for the inspection of the presence of residual blood in the body cavity of whole Atlantic salmon was developed to determine the adequacy of washing. Inadequate washing of fish after bleeding is quite common in commercial processing plants. By segmenting the body cavity and performing a colour analysis, it was shown that the degree of bleeding correlated well with colour parameters, resulting in correct classification of the fish with residual blood. The developed computer vision-based classifier showed a good agreement with the manual classification of the fish that needed re-washing. The proposed method has potential to automate this type of inspection in fish processing lines.

In addition, a computer vision-based classifier for quality grading of whole Atlantic salmon in different grading classes, as specified by the industrial standard, was developed. In the proposed solution, after segmentation of the salmon from the image scene, with the use of the computer vision techniques, it was possible to extract non-redundant geometrical features describing the size and shape of fish. Based on these features, a classifier was developed for classification of fish into respective grading classes. The average correct rate of classification was in good agreement with the manual labelling, and the method has a potential for grading of Atlantic salmon in fish processing lines.

Regarding fillet grading, a computer vision-based sorting method for Atlantic salmon fillets according to their colour score was developed. The method and classifier/matching algorithm was based on the present industrial standard NS 9402 for evaluation of fillets by colour according to Roche Cards. As a result, fillets or parts of fillets, could be classified into different colour grades. This is important for the industry since different markets tend to have different preferences for fillet colour. This classification method is suitable for online industrial purposes. In addition, the method gives colour evaluation of fresh and smoked fillets in the CIELab space, similar to the L, a, and b values generated by a Minolta Chromameter, for different parts of fillets as well as for the entire fillet. The advantage of the computer vision-based method derives from the flexibility in the choice of the size of the region of interest of the fillet for colour measurement, as opposed to the Chromameter, where the Minolta generated values are obtained by interrogating a very small area of the fillet (8 mm). The method can also be used for detection of colour non-uniformities (discoloration) in both fresh and smoked fillets.

A method for computer vision-based measurements and monitoring of transient 2D and 3D changes in the size and shape of fillets during the rigor process and ice storage was developed. The method successfully measured the size (length, width, area) and shape (roundness) of Atlantic salmon and cod fillets, and monitored changes to these during ice storage with high precision. This was demonstrated by comparison of the exhausted and anesthetized fillets. By laser scanning of the fillet, it was possible to obtain size changes in the height (mm) and area of the fillet in cross-section. The method can be used not only for size and shape analysis of fillets but also for other fish products, both in on-line, as well as off-line conditions as a tool for monitoring 2D/3D size and shape changes. The method can also be used for determination of fillet yield measured in thickness, which is an important parameter for the industry. Together with the colour grading ability, this method can also be used for full feature evaluation and classification of any fish or food product from a single image (colour, size and shape in 2D/3D).

If filleting of fish is done pre-rigor, care should be exercised during colour grading since transient colour changes occur in the post-mortem period. As these changes are more pronounced than those that occur during ice storage, incorrect colour grading can occur. The computer vision method developed for evaluation of colour changes in fillets during rigor, ice storage, and due to effects of perimortem handling stress was considered as the most suitable method for industrial purposes when compared to both the Minolta Chromamater and sensory analysis by a panel.

A computer vision-based method for evaluation of fresh and smoked fillets with respect to bleeding was developed. This form of evaluation is important for the industry as residual blood in fillets may lead to reduced visual acceptance of the product. The method was considered suitable for the purpose of this type of evaluation.

The developed computer vision methods have potential for automation of the mentioned grading operations in the commercial fish processing lines. Application of the proposed solutions would lower the production costs, while simultaneously increasing the quality of the products through a more consistent and non-destructive evaluation of these products.

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Lambropoulou, Kyriaki A. "The effects of varying extrinsic parameters and specific pretreatments in whole fish and prepared fish fillets." Thesis, University of Lincoln, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342433.

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Douglas, James D. M. "Occupational asthma in automated salmon processing." Thesis, University of Aberdeen, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294202.

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The use of automated salmon processing equipment in a factory has been shown to cause occupational asthma in the workforce by the generation of respirable aerosol contaminated with salmon protein. The affected individuals develop asthmatic symptoms and signs three weeks to three months after exposure. The diagnosis is made by clinical history, pulmonary function tests and the detection of specific serological markers. Affected individuals should be removed from exposure to aerosol to prevent the development of chronic asthma. A cross sectional survey demonstrated a prevalence rate of 8% in the exposed workforce. A nested case control study described the attributes of the cases. The chances of becoming a case were greatly increased by being a smoker [OR = 10.9] and less by being atopic [OR = 1.9]. Environmental hygiene measures to reduce aerosol from the gutting machines will reduce the problem but continued health surveillance of an exposed workforce is recommended to detect clinical and serological markers of disease.
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Eliassen, Lars Moland. "Automatic Fish Classification : Using Image Processing and Case-Based Reasoning." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for datateknikk og informasjonsvitenskap, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18457.

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Counting and classifying fish moving upstream in rivers to spawn is a useful way of monitoring the population of different species. Today, there exist some commercial solutions, along with some research that addresses the area. Case-based reasoning is a process that can be used to solve new problems based on previous problems. This thesis studies the possibilities of combining image processing techniques and case-based reasoning to classify species of fish which are similar to each other in both shape, size and color. Methods for image preprocessing are discussed, and tested. Methods for feature extraction and a case-based reasoning prototype are proposed, implemented and tested with promising results.
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Bari, Tanmoy. "Planning for establishment of fish factory processing plants in Kisumu, Kenya." Thesis, KTH, Urbana och regionala studier, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-132165.

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Sharapov, Sergei. "Compact design of fish processing equipment and implementation of lean tools." Thesis, KTH, Industriell produktion, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-140316.

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Following master thesis “Compact design of fish processing equipment and implementation of lean tools” contains description and technical information about newly developed fish processing equipment which includes 122 sub-assemblies and 626 parts. Completely new technical documentation was created and used to manufacture real and functional prototype. Main goal is to design new robust module, create correct and functional technical documentation, implementing new technical solution based on research and analysis of existing theoretical information and operational equipment. Additional goal is to bring fresh ideas, new conventional models on existing fish processing industry market. As well this thesis contains information about path which company SEAC AB chooses to implement lean manufacturing to its production. Following chapter will reveal steps SEAC AB selects to implement lean manufacturing, difficulties company faces and solutions. In the end of this chapter is presented new supply system which should in future simplify ordering and pricing. In the end of this thesis was developed and designed new robust module of fish processing machine. In this machine were implemented technical solutions based on research and analysis of existing theoretical information and comparisons made during development. As well was created and implemented new system of price comparison for parts and units manufactured by the company. Key words: SEAC AB, sea food, sea food equipment, fish morphology, fish processing equipment, robust design, supply chain, lean manufacturing, sustainable production.
Detta exjobb med titeln “ Kompakt konstruktion av utrustning för fiskförädling och implementering av lean-verktyg” innehåller beskrivningar och teknisk information om nyligen utvecklade fiskförädlingsutrustningar vilka inkluderar 122 detaljsammansättningar och 626 delar. Helt ny teknisk dokumentation skapades och användes för att tillverka fysiska och väl fungerande prototyper. Målet har varit att konstruera en ny robust modul, skapa korrekt och funktionell teknisk dokumentation, implementera nya tekniska lösningar som är baserade på resultat inhämtade från forskning, existerande teoretisk information och använd arbetsutrustning. Utöver detta är målet att komma fram med färska idéer och presentera nya konventionella modeller på den nuvarande fiskindustrimarknaden. Detta examensarbete innehåller även information om vilket tillvägagångssätt företaget SEAC AB har valt för att implementera lean-tänkandet i sin produktion. I följande kapitel presenteras vilka åtgärder SEAC AB har vidtagit för att implementera lean-tänkandet på företaget, svårigheter man stött på och hur man angripit/löst dessa utmaningar. Ett nytt försörjningssystem visas vilket i framtiden kommer att förenkla orderhantering och prissättning. I slutet av detta examensarbete presenteras en ny robust modul för fiskförädling som har konstruerats och utvecklats. I denna maskin har tekniska lösningar implementerats som baserar sig på studier och analys av existerande teoretisk information samt jämförelser gjorda under utvecklingsarbetet. Ett system för prisjämförelser av delar och enheter tillverkade av företaget har också tagits fram och implementerats. Nyckelord: SEAC AB, skaldjur, skaldjursutrustning, fisk morfologi, fiskbearbetningsutrustning, robust konstruktion, supply chain, lean manufacturing, hållbar produktion.
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Strachan, N. J. C. "Automatic fish species grading using image processing and pattern recognition techniques." Thesis, University of Aberdeen, 1990. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU546342.

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Size and species grading of fish (eg on board a fishing vessel) might in future be done entirely automatically using image analysis and pattern recognition techniques. Three methods of discriminating between pictures of seven different species of fish have been compared: using invariant moments, optimisation of the mismatch, and shape descriptors. A novel method of obtaining the moments of a polygon is described. It was found that the shape descriptors gave the best results with a sorting reliability of 90&'37. Different methods of producing symmetry lines from the shape of fish have been studied in order to describe fish bending and deformations. The simple thinning algorithm was found to work best to provide a reference axis. This axis was then used as a basis for constructing a deformation independent position reference system. Using this reference system position specific colour measurements of fish could be taken. For this to be done the video digitising system was firstly calibrated in the CIELUV colour space using the Macbeth colour chart. Colour and shape measurements were then made on 18 species of demersal and 5 species of pelagic fish. The simple shape measurements of length/width and front area/back area ratios were used to do some introductory separation of the fish. Then the variables produced by the shape descriptors and colour measurements were analysed by discriminant analysis. It was found that all of the demersal fish were sorted correctly (sorting reliability of 100&'37) and all of the pelagic fish were sorted correctly except one (sorting reliability of 98&'37). A prototype machine is now being constructed based on the methods described in this work.
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Hua, Jianping. "Topics in genomic image processing." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3244.

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The image processing methodologies that have been actively studied and developed now play a very significant role in the flourishing biotechnology research. This work studies, develops and implements several image processing techniques for M-FISH and cDNA microarray images. In particular, we focus on three important areas: M-FISH image compression, microarray image processing and expression-based classification. Two schemes, embedded M-FISH image coding (EMIC) and Microarray BASICA: Background Adjustment, Segmentation, Image Compression and Analysis, have been introduced for M-FISH image compression and microarray image processing, respectively. In the expression-based classification area, we investigate the relationship between optimal number of features and sample size, either analytically or through simulation, for various classifiers.
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Öksüz, Abdullah. "Quality indices of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Mackerel (Scomber scombrus) : a comparative study." Thesis, University of Lincoln, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342432.

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Books on the topic "Fish processing"

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Hall, G. M. Fish Processing Technology. Boston, MA: Springer US, 1997.

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Hall, G. M., ed. Fish Processing Technology. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3.

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Moorjani, M. N. Fish processing in India. New Delhi: Directorate of Information and Publications of Agriculture, Indian Council of Agricultural Research, 1998.

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Horner, W. Fish products and processing. Oxford: Fishing News, 2003.

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Jensen, Chuck. White fish processing manual. [Fairbanks]: University of Alaska, 1987.

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Garthwaite, Tony. Primary processing of white fish. UK: Manpower Services Commission for Sea Fish Authority, 1986.

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Borda, Daniela, Anca Ioana Nicolau, and Peter Raspor, eds. Trends in Fish Processing Technologies. Boca Raton : Taylor & Francis, 2018. | “A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781315120461.

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Mackenzie, Donald M. Fish. Studio City, CA: Players Press, 1998.

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M, Hall G. Fish processing: Sustainability and new opportunities. Chichester, West Sussex, U.K: Wiley-Blackwell., 2011.

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Espejo-Hermes, Jasmin. Fish processing technology in the tropics. Quezon City, Philippines: Tawid Publications, 1998.

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Book chapters on the topic "Fish processing"

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Mark, John, and Roger Strange. "Fish Processing." In The Food Industries, 351–90. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-1997-3_7.

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Saisithi, P. "Traditional fermented fish: fish sauce production." In Fisheries Processing, 111–31. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-5303-8_5.

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Tanasupawat, Somboon, and Wonnop Visessanguan. "Fish Fermentation." In Seafood Processing, 177–207. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch8.

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Horner, W. F. A. "Canning fish and fish products." In Fish Processing Technology, 119–59. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_5.

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Arvanitoyannis, Ioannis S., and Persefoni Tserkezou. "Fish Waste Management." In Seafood Processing, 263–309. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch11.

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Nguyen, Minh Van, Sigurjon Arason, and Trygve Magne Eikevik. "Drying of Fish." In Seafood Processing, 161–75. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch7.

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Davies, A. R. "Modified-atmosphere packaging of fish and fish products." In Fish Processing Technology, 200–223. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_7.

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Skipnes, Dagbjørn. "Heat Processing of Fish." In Seafood Processing, 61–81. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch4.

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Arason, S. "Production of fish silage." In Fisheries Processing, 244–72. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-5303-8_11.

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Benjakul, Soottawat, Sitthipong Nalinanon, and Fereidoon Shahidi. "Fish Collagen." In Food Biochemistry and Food Processing, 365–87. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch20.

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Conference papers on the topic "Fish processing"

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Leo, Pedersen, Scott Smiley, Peter Bechtel, and Chris Spengler. "Stickwater Processing by Membrane Filtration." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.11.

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Bechtel, Peter. "Enhancing Utilization of Alaska Fish Processing Byproduct Parts." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.09.

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Wu, Ted, and Peter Bechtel. "Storage Effects on Separated Pink Salmon Processing Byproducts." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.14.

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Rodrigo-García, Joaquín, Jacek Jaczynski, and J. Antonio Torres. "Recovery and Utilization of Protein from Surimi Processing Water." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.13.

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Stine, Jesse, Ted Wu, Alexandra Oliveira, Scott Smiley, and Peter Bechtel. "Extraction and Determination of Chondroitin Sulfate from Fish Processing Byproducts." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.04.

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Ismond, Alan. "Improving Waste Solids Quality and Recovery from Fish Processing Plants." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.10.

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Nicklason, Peter, Peter Stitzel, Harold Barnett, Ron Johnson, and Michael Rust. "Montlake Process for Utilization of Salmon Processing Waste in Alaska." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.18.

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Regenstein, Joe, Peng Zhou, Yan Wang, and Gokhan Boran. "Fish Gelatin: An Unmet Opportunity." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.03.

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Ramirez, Rosario, and Antonio Torres. "Chemical and Quality Changes When Seeking Full Utilization of Seafood Resources through Pressure Processing Technologies." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.16.

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Zhang, M., S. Sparrow, A. Pantoja, and P. J. Bechtel. "Crop Nutrient Recovery from Applied Fish Coproducts." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.08.

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Reports on the topic "Fish processing"

1

Agmon, Eran. A Computational Model of Adaptive Sensory Processing in the Electroreception of Mormyrid Electric Fish. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.291.

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2

Florence Fabijanec, Sabine. Fishing, consumption, and processing of fish and shellfish in the eastern Adriatic through the long middle ages. Edicions de la Universitat de Lleida, 2021. http://dx.doi.org/10.21001/itma.2021.15.05.

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3

Temporary laborer dies in fish processing plant in Massachusetts. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, January 1999. http://dx.doi.org/10.26616/nioshsface98ma035.

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