 |  | Fish Handling, Preservation and Processing in the Tropics: Part 2 (NRI) |
 |  | (introduction...) |
| | Summaries |
| | Acknowledgements |
| | Introduction |
| | Salting of fish: salt |
| | Salting of fish: methods |
| | Drying of fish: basic principles |
| | Drying of fish: methods |
| | Smoking of fish |
| | Marinades |
| | Fermented fish products: a review |
| | Boiled fish products |
| | Fish canning: theory and practice |
| | Freeze drying |
| | Irradiation |
| | Miscellaneous products: crustaceans |
| | Miscellaneous aquatic products used as food |
| | Food by-products |
| | Non-food by-products |
| | New and delicatessen products |
| | Fish meal |
| | Fish silage |
| | Chemical and physical methods of quality assessment |
| | Organoleptic (sensory) measurement of spoilage |
| | Microbiology of spoilage |
| | Microbiology of fish spoilage |
| | Public health microbiology |
| | International standards for fisheries products |
| | Large-scale fish landing facilities |
| | Small-scale landing facilities: design and operation |
| | Retail sale facilities |
| | Fisheries extension services: their role in rural development |
| | Training in the field |
| | Appendix |
