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ISBN 92-5-102464-2
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@ FAO 1986
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Table of Contents
l. INTRODUCTION
2. RAW MATERIAL
2.1 Resources
2.2 Composition of the Fish
2.3 Sampling of Raw Materials
2.4 Economic Evaluation of the Raw Material
2.5 Methods of Analysis
2.6 Deterioration of the Raw Fish
2.7.1 Draining
2.7.2 Preservation by chilling
2.7.3 Refrigerated (chilled) water systems
2.7.4 Preservation by ice
2.7.5 Chemical preservation
3. THE PROCESS
3.1 The Principal Method of Processing
3.2.1 Milling
3.2.2 Addition of antioxidant
3.2.3 Weighing out fish meal into bags
3.2.4 Cooling
3.2.5 Pelletizing
3.2.6 Storage
4. POLLUTION ABATEMENT
5. INSTRUMENTATION
8. STAFF
11. REFERENCES