Reference Manual and Buyers Guide, 1978
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Page : 0 pages
File Size : 39,32 MB
Release : 1978
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Page : 0 pages
File Size : 39,32 MB
Release : 1978
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Page : 194 pages
File Size : 15,6 MB
Release : 1979
Category : Paper industry
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Publisher : Information Gatekeepers Inc
Page : 172 pages
File Size : 40,70 MB
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Page : 184 pages
File Size : 40,62 MB
Release : 1973
Category : Paper industry
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Page : 478 pages
File Size : 13,3 MB
Release : 1977
Category : Astronautics
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Author : BPI communications Inc
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Page : 398 pages
File Size : 24,71 MB
Release : 1979
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Author : Jack Burkett
Publisher : Francis Hodgson
Page : 672 pages
File Size : 39,73 MB
Release : 1979
Category : Directories
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List of 2563 directories arranged by countries under 8 general scientific areas. Covers primarily the period since 1960. Each entry gives bibliographic information and annotation. Name, title indexes.
Author : Kendall F. Svengalis
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Page : 784 pages
File Size : 47,41 MB
Release : 2008
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ISBN : 9780976786474
Author : Institution of Engineering Designers
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Page : 388 pages
File Size : 33,39 MB
Release : 1982
Category : Engineering design
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Author : Ian Dore
Publisher : Springer Science & Business Media
Page : 287 pages
File Size : 32,69 MB
Release : 2013-06-29
Category : Technology & Engineering
ISBN : 1475759908
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.