Fish Recipe Book (Record no. 11)
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| 000 -LEADER | |
|---|---|
| fixed length control field | nam a22 7a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210630102409.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170719b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 978-9966-103-63-6 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 MUEN 2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kyule, MD. |
| 9 (RLIN) | 14 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Munguti, JM. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Opiyo, MA. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Obiero, KO. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Githukia, CM. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Orina, PS. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Njiru, JM. |
| 9 (RLIN) | 9 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Charo-Karisa, H. |
| 9 (RLIN) | 32 |
| 245 ## - TITLE STATEMENT | |
| Title | Fish Recipe Book |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication | Nairobi, Kenya |
| Name of publisher | Kenya Literature Bureau |
| Date of publication | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Volume | 1 |
| Pages | 230pp |
| 365 ## - TRADE PRICE | |
| Price amount | Kshs 1000 |
| 520 ## - ABSTRACT | |
| ABSTRACT | This recipe book lays a firm foundation for promoting fish preservation and value-addition technologies. Its aim is to make these innovations readily available to fish farmers, investors and consumers. The book is subdivided into four chapters. Chapter one outlines fish post-harvest techniques; from harvesting, handling, processing and storage to prevent spoilage. Chapter two highlights several methods used to preserve fish including; sun drying, smoking, salting, brining or pickling, gutting, canning, chilling and freeze drying. Chapter three gives detailed recipes for preparing different value added fish products. The final chapter outlines other factors to consider in value addition such as quality standards to ensure longer shelf life of value added products, packaging equirements, proper handling during transportation and a cost benefit analysis for the value-added products. |
| 653 ## - KEYWORDS | |
| Keyword | Fish consumption |
| 653 ## - KEYWORDS | |
| Keyword | Recipes |
| 653 ## - KEYWORDS | |
| Keyword | Post harvest techniques |
| 653 ## - KEYWORDS | |
| Keyword | Fish processing |
| 653 ## - KEYWORDS | |
| Keyword | Fish products |
| 653 ## - KEYWORDS | |
| Keyword | Handling and storage |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Kegati Library | Kegati Library | 2021-06-29 | 641.5 MUEN 2017 | 3951 | 2021-06-29 | 2021-06-29 | Books |