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Preservation of Fish and Meat

Preservation of Fish and Meat

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Published by: Moseyspeed on Sep 23, 2010
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Agrodok 12
Preservation of fish andmeat
Brigitte Maas-van BerkelBrigiet van den BoogaardCorlien Heijnen
 
 
© Agromisa Foundation, Wageningen, 2004.
 All rights reserved. No part of this book may be reproduced in any form, by print, photocopy,microfilm or any other means, without written permission from the publisher.
First English edition: 1994Second edition: 2002Third revised edition: 2004Authors: Brigitte Maas-van Berkel, Brigiet van den Boogaard, Corlien HeijnenEditor: Marja de Goffau-MarkusseTranslation: Joost Guijt, Catharina de Kat-Reynen (editing)Printed by: Digigrafi, Wageningen, the NetherlandsISBN: 90-72746-01-9NUGI: 835
 
 
Foreword
3
Foreword
This Agrodok is intended as a practical manual that reviews the simpletechniques used to preserve fish and meat. The booklet gives guide-lines for several preservation techniques. The methods described andthe results achieved can, of course, differ locally.The general introduction deals with the principles of preventing spoil-age. Next, the various methods of preserving foods are explained andthe main aspects of spoilage relevant to each method are covered.Special attention is given to the question of which method to choosegiven the local conditions.The following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; andcooling and freezing fish and meat.The authors have endeavoured to describe each method as practicallyas possible, including descriptions of the required materials and tech-niques.In this revised edition some descriptions of techniques were modified,illustrations were added and lists of sources for further informationwere updated. I would like to thank Jacques Houben and Ife FitzJames for their valuable observations after critically reading this docu-ment and Barbera Oranje for making some new illustrations.Marja de Goffau-MarkusseWageningen, 2004

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