Canned technology from aquatic biological resources. Tutorial

The training manual presents materials for the production of sterilized canned food from aquatic biological resources. The classification is given, the assortment of these food products, its characteristic, information on the purpose of sterilization and the basics of thermal canning is set out. Issues on traditional and promising containers, sanitation, hygiene and environmental safety of ceremonial production are reflected. Modern areas in the field of canned technology from aquatic biological resources, including functional products, are considered. Particular attention is paid to the problem of quality management and safety based on the principles of the HASSP system.
The training manual is intended for bachelors and masters of higher educational institutions and students of educational institutions of STRs studying in the direction of "food products", as well as specialists in the field of processing of aquatic biological resources