Bat in fish processing industry : Nordic perspective /
The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to prepare a report on Best Available Techniques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the...
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| Main Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Copenhagen, [Denmark] :
Nordic Council of Ministers,
2015
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| Series: | TemaNord ;
2015:566. |
| Subjects: | |
| Local Note: | ProQuest Ebook Central |
MARC
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| 100 | 1 | |a Tomczak-Wandzel, Renata, |e author. | |
| 245 | 1 | 0 | |a Bat in fish processing industry : |b Nordic perspective / |c Renata Tomczak-Wandzel, Eilen Arctander Vik and Tomasz Wandzel. |
| 264 | 1 | |a Copenhagen, [Denmark] : |b Nordic Council of Ministers, |c 2015. | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (123 p.). | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 490 | 1 | |a TemaNord, |x 0908-6692 ; |v 2015:566 | |
| 500 | |a Description based upon print version of record. | ||
| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a Preface; Summary; List of abbreviations; 1. Introduction; 1.1 Background; 1.2 Scope and methodology; 1.3 Industrial Emissions Directive (IED 2010/75/EU); 1.4 BAT in fish processing industry; 1.5 The fish processing industry; 1.6 Environmental emissions, recipients and local regulation; 2. Overview of fish processing and techniques; 2.1 General; 2.2 Preliminary processing; 2.3 Canning; 2.4 Salting; 2.5 Smoking; 2.6 Drying; 2.7 Fish meal/oil production; 2.8 Cleaning; 2.9 Environmental challenges; 3. Consumption and emissions; 3.1 Environmental overview; 3.2 Water consumption | |
| 505 | 8 | |a 3.3 Wastewater generation3.4 Waste, solid generation and recovery; 3.5 Energy consumption and savings; 3.6 Air emission; 3.7 Other emissions; 3.8 Reduction of the emissions -- industry example; 4. Case studies; 4.1 Pelagic fish industry; 4.2 Salmon processing industry; 4.3 Canning industry; 4.4 Emerging techniques ; 5. Conclusion; 6. References; Sammendrag | |
| 520 | 3 | |a The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to prepare a report on Best Available Techniques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the used techniques, their emissions and impacts on the environment and technologies that can be considered BAT. The provided information can be utilized by operators, environmental consultants and competent environmental authorities. The report will also be used as an input from the Nordic countries to the EU process under the Industrial Emissions Directive (IED) for preparation of the BAT Reference Document for Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF) concerning the fish processing sector. | |
| 588 | |a Description based on online resource; title from PDF title page (ebrary, viewed July 11, 2016). | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fishery processing industries |z Scandinavia. | |
| 700 | 1 | |a Vik, Eilen Arctander, |e author. | |
| 700 | 1 | |a Wandzel, Tomasz, |e author. | |
| 758 | |i has work: |a BAT in fish processing industry (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGph8G7b67BdPhVxMRb7xP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | |z 92-893-4313-3 | ||
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