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Author: |
Jarvis, Norman D. |
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Title Statement: |
Principles and methods in the canning of fishery products / Norman D. Jarvis. |
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Published: |
Washington, D.C. : Government Printing Office, 1943. |
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Description: |
ii, 366 pages : illustrations, tables ; 23 cm |
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Series: |
(U.S. Fish and Wildlife Service. Research report ; no. 7) |
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General Note: |
Research supported by the United States Department of the Interior, Fish and Wildlife Service. |
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Bibliography Note: |
Includes bibliographical references (pages 363-366). |
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Contents Note: |
Contents: Introduction. |
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Contents: Principles involved in canning seafoods. |
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Contents: Factors to be considered in establishing a cannery. |
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Contents: Factors in cannery construction. |
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Contents: Containers and packages. |
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Contents: Important factors in the operation of canning machinery. |
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Contents: Sanitation in canning. |
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Contents: Operations involved in canning. |
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Contents: Brines and other added ingredients. |
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Contents: Pacific salmon. |
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Contents: Sardines. |
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Contents: Pacific coast sardines. |
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Contents: Tuna. |
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Contents: Mackeral. |
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Contents: Miscellaneous fish. |
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Contents: Shellfish. |
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Contents: Oysters. |
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Contents: Crustacea. |
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Contents: Specialty products. |
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Contents: Canned products hermetically sealed but not processed. |
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Contents: Spoilage in canned fishery products. |
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Contents: Examination of canned fishery products. |
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Contents: Cannery inspection. |
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Contents: Canned fishery products as food. |
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Contents: Literature cited. |
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Summary, Etc. Note: |
Abstract: Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use. |
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Local Note: |
NWRCCatalogISO20250428 |
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Additional Physical Forms: |
Online version: Jarvis, Norman D. Principles and methods in the canning of fishery products. Washington, D.C. : Government Printing Office, 1943 (OCoLC)795026349 |
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Subject: |
Canning and preserving--Seafood. |
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Seafood--Preservation. |
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Fishery products--Preservation. |
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Canned fish. |
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Canned oysters. |
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Canned crab meat. |
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Canned lobsters. |
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Canned shrimp. |
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Fishery products. |
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Food--Preservation. |
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Fish Products |
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Food Preservation |
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Fruits de mer--Conservation. |
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Produits de la pêche--Conservation. |
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Poisson en conserve. |
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Huîtres en conserve. |
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Chair de crabe en conserve. |
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Homard en conserve. |
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Crevettes en conserve. |
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Produits de la pêche. |
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Aliments--Conservation. |
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Seafood--Preservation fast |
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Food--Preservation fast |
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Fishery products fast |
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Canned crab meat fast |
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Canned fish fast |
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Canned lobsters fast |
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Canned oysters fast |
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Canned shrimp fast |
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Fishery products--Preservation fast |
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Name Added Entry: |
U.S. Fish and Wildlife Service. https://id.oclc.org/worldcat/entity/E39QQPVp7PvBHP4qThMhfjh7B6 |
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Series Added Entry: |
U.S. Fish and Wildlife Service. Research report ; no. 7. |