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III Handling

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CONTENTS OF VOLUME III Handling and Processing

FRESH FISH

FR. BRAMSNAES: Handling of Fresh Fish L. FÄRBER: Freshness Tests

CANNING

C. J. H. VAN DEN BROEK: Canning in General

J. STERN: Salmon S. LASSEN: Tuna Fish H. CHEFTEL: French Sardines

M. STENSTRÖM: Scandinavian Sardines

B. S. CLARK AND R. M. BERGLUND:

Maine Sardines E. TANIKAWA: Shellfish

T. TAKAHASHI: Squid Processing

FREEZING

E. H E E N AND G. BORGSTROM: Fish

Freezing

SEMI-PRESERVES V. MEYER: Marinades

F. A L M : Scandinavian Anchovies and Herring Tidbits

H. CHEFTEL: Mediterranean Anchovies

SALTING (CURING)

N. A. VOSKRESENSKY : Salting of Herring F. W. VAN KLAVEREN: Salted Cod

SMOKING C. L. CUTTING: Smoking

DEHYDRATION A. C. JASON: Dehydration

RADIATION STERILIZATION B. COLEBY AND J. M. SHEWAN: Radia­

tion Preservation of Fish

FERMENTED PRODUCTS

A. G. VAN VEEN: Fermented Fish Prod­

ucts of Southeast Asia

FEEDS FROM FISH

T. SPARRE: Manufacturing of Fish Meal S. LASSEN: Fish Solubles (Manufactur­

ing)

W H A L E MEAT

T. MARUYAMA: The Utilization of Whale Meat and Problems Involved

FISH INDUSTRY

G. BORGSTROM: Trends in the Develop­

ment of the Fish Processing Industry M. JUL: Processing at Sea and Factory-

Ships

LIST OF COMMON FOOD FISHES SUBJECT INDEX

xvi

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