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Fisherman's Workbook
This unusual pocketbook, designed for fishermen, netmakers, boatbuilders and other professionals, provides easy reference on land or sea, to a wealth of useful information. It is presented in five parts. The first helps with the choice and use of materials; the second with the choice of fishing gear; the next outline the characteristics of echo sounders and deck machinery for handling fishing gear. Then comes information on the most effective use of fishing vessels, and guidelines for calculating costs and benefits of fishing operations. Finally basic formulae and tables are given and a section on ordering equipment. Fishing technologies are not dependent on exact science, for individual experience, knowledge and skill are of great importance. This workbook therefore contains sets of guidelines drawn from the wide experience of master fishermen, to be used in combination with the individual's own experiences, knowledge and expertise.
Fishery Leaflet
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New and Developing Sources of Food Proteins
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated f...
Food Protein Sources
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.
The Seafood Industry
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; i...
