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A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
International Organization for Standardization (ISO) is a standards-making body, similar to the International Electrotechnical Commission (IEC). ISO works with National Committees in different countries in preparing and maintaining standards. ISO is the largest developer and publisher of international standards in the world.
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
The Master of Fisheries Science ( M.F.Sc) is a master's degree for studies in fisheries science in India. Fisheries science is the academic discipline of managing and understanding fisheries. It is typically taught in a university setting, and can be the focus of an undergraduate, postgraduate or Ph.D. program.
The Central Institute of Fisheries Technology (CIFT) was formed in 1954 and started functioning in 1957 from its headquarters in Kochi. It is considered to be the only institute where research facilities are available in all disciplines related to fishing and fish processing. [3] CIFT is an ISO/IEC 17025:2005 NABL accredited and ISO 9001:2015 ...
The International Organization for Standardization ( ISO / ˈaɪsoʊ / [3]) is an independent, non-governmental, international standard development organization composed of representatives from the national standards organizations of member countries. [4] Membership requirements are given in Article 3 of the ISO Statutes.
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...
The International Pacific Halibut Commission ( IPHC) is an International Fisheries Organization, having Canada and the United States as its members, responsible for the management of stocks of Pacific halibut or Hippoglossus stenolepis within the Pacific waters of its member states. It was founded by an international treaty concluded on March 2 ...