Cutting cl (6 résultats)

Hardcover. Etat : New. ISBN:9788177541441,382pp.

Hardcover. Etat : Fine. Etat de la jaquette : Fine. 1st Edition. Hardback in green cloth boards, gilt titles, in Fine condition, dust wrapper also in Fine condition. First edition, pp390, b&w illustrations, index. THE PACKED WEIGHT OF THIS BOOK IS OVER 1KG, SO FOR UK FIRST CLASS AND INTERNATIONAL, ADDITIONAL POSTAGE COSTS WILL BE REQUIRED. This book is the first of its kind to be written for the British fish industry. It has been prepared specially for readers having practical knowledge of fish handling and processing, but with little or no scientific training. The subject matter is broadly divided into two main parts. Chapters two to eleven deal with the technology of the main methods of preservation, namely chilling, freezing, smoking, drying, salting and canning, and with the manufacture of fish meal and oil; good handling practice, both at sea and on shore from the catcher to the retailer, is described in detail. Chapters twelve to sixteen explain some of the basic scientific principles involved in fish technology, and include sufficient biology, chemistry and physics as they relate to fish to enable the reader to follow the reasoning elsewhere in the text." Very detailed and well worth a read for anyone with more than a passing interest in the processing of small to medium quantities of fish. …

ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (S/hand, Hardcover, 1965). 1965 1st edition. 8vo (160 x 250mm). Ppxvi,390. B/w illustrations by Keith Atkinson, map end-papers. Green buckram, gilt fish motif to upper board, spine titled in gilt on dark green printed spine-label. Good-plus in used, price-clipped dust-wrapper. "This book is the first of its kind to be written for the British fish industry. It has been prepared specially for readers having practical knowledge of fish handling and processing, but with little or no scientific training. .The subject matter is broadly divided into two main parts. Chapters two to eleven deal with the technology of the main methods of preservation, namely chilling, freezing, smoking, drying, salting and canning, and with the manufacture of fish meal and oil; good handling practice, both at sea and on shore from the catcher to the retailer, is described in detail. Chapters twelve to sixteen explain some of the basic scientific principles involved in fish technology, and include sufficient biology, chemistry and physics as they relate to fish to enable the reader to follow the reasoning elsewhere in the text." Very detailed and well worth a read for anyone with more than a passing interest in the processing of small to medium quantities of fish. .…

Hardcover. Etat : Very Good. Etat de la jaquette : Very Good. 1st Edition. First Edition / First Print. Hardback copy in green cloth boards with gold gilt lettering to spine, gold gilt fish design to front boards. Unclipped dustjacket in new removable protective clear sleeve. 389pp. B/w illustrations and diagrams within text, map endpapers. Not library copy, no inscriptions. (77/4). Atkinson, Keith (illustrateur).…

First edition. xv + 390pp; 125 illustrations; endpaper maps; tables. Green cloth with silver decor. No inscriptions. VG in a worn duswrapper. [many contributions to this book were made by workers at the Torry Research Station, Aberdeen, and at the Humber Laboratory].

Etat : Good. Library stamps on fep. No jacket. A few dirty marks, light fading and wear on cover. Content is fine.