Fish as food. / Volume 3

Content: 
FISH AS FOOD, Page ii
Front Matter, Page iii
Copyright, Page iv
CONTRIBUTORS TO VOLUME III, Page v
PREFACE, Pages vii-viii, GEORG BORGSTROM
CONTENTS OF VOLUME I: Production, Biochemistry, and Microbiology, Page xiii
CONTENTS OF VOLUME II: Nutrition, Sanitation, and Utilization, Pages xiii-xiv
CONTENTS OF VOLUME IV: Processing: Part 2, Page xiv
CHAPTER 1 - Drying and Dehydration, Pages 1-54, A.C. JASON
CHAPTER 2 - Smoking, Pages 55-105, C.L. CUTTING
CHAPTER 3 - Salting of Herring, Pages 107-131, N.A. VOSKRESENSKY
CHAPTER 4 - Salted Cod, Pages 133-163, F.W. VAN KLAVEREN, R. LEGENDRE
CHAPTER 5 - Marinades, Pages 165-193, VICTOR MEYER
CHAPTER 6 - Scandinavian Anchovies and Herring Tidbits, Pages 195-217, FRITHIOF ALM
CHAPTER 7 - The Processing of the Anchovy: Engraulis encrasicholus Linnaeus, Pages 219-225, HENRI CHEFTEL
CHAPTER 8 - Fermented and Dried Seafood Products in Southeast Asia, Pages 227-250, A.G. VAN VEEN
CHAPTER 9 - Whale Products as Food, Pages 251-264, TSUTOMU MARUYAMA
CHAPTER 10 - Fish Sausage Manufacturing, Pages 265-280, KEISHI AMANO
CHAPTER 11 - Fish Solubles, Pages 281-299, SVEN LASSEN
CHAPTER 12 - The Regional Development of Fisheries and Fish Processing, Pages 301-409, GEORG BORGSTROM, CLARK D. PARIS
CHAPTER 13 - Fish Meal: Manufacture, Properties, and Utilization, Pages 411-444, T. SPARRE
LIST OF COMMON FOOD FISHES, Pages 445-477
SUBJECT INDEX, Pages 479-489