ShareCHEMICAL COMPOSITION OF FISH AND SHELLFISH: CHANGES IN TERMS OF TREATMENTS AND PREPARATIONS.
LA COMPOSITION CHIMIQUE DES POISSONS, DES CRUSTACES ET DES MOLLUSQUES : VARIATIONS EN FONCTION DES TRAITEMENTS ET DES PREPARATIONS.
Author(s) : LAGOIN Y.
Type of article: Periodical article
Summary
EFFECT OF TREATMENTS: FREEZING, QUICK-FREEZING, DRYING, CURING, CANNING, HYDROLYSIS AND COOKING ON THE COMPOSITION OF FISHERY PRODUCTS. COMPOSITION OF THE VARIOUS FISH: FATTY, SEMI-FATTY AND LEAN AND OF SHELLFISH.
Details
- Original title: LA COMPOSITION CHIMIQUE DES POISSONS, DES CRUSTACES ET DES MOLLUSQUES : VARIATIONS EN FONCTION DES TRAITEMENTS ET DES PREPARATIONS.
- Record ID : 1986-0702
- Languages: French
- Source: Synd. natl. prof. Diét. - 51-60; 5 ref.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Canning; Drying; Curing; Chemical property; Fish; Mollusc; Cooking; Crustacea; Freezing
-
TECHNICAL AND CHEMICAL CHARACTERISTICS OF SHRIMP.
- Author(s) : ROL L. N.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 11
View record
-
ACID-SOLUBLE NITROGEN FRACTIONS OF PASTEURIZED ...
- Author(s) : WICKER L., ACTON J. C.
- Date : 1981
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 14 - n. 6
View record
-
MEAT YIELD, FREEZING, COOKING, PROXIMATE COMPOS...
- Author(s) : LOBAO V. L.
- Date : 1984/12
- Languages : Portuguese
- Source: Bol. Inst. Pesca - 11; 25-34; 8 fig.; 2 tabl.; 22 ref.
View record
-
LIPID DETERIORATION AND ITS INHIBITION OF JAPAN...
- Author(s) : JEONG Y.
- Date : 1990
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 12
View record
-
LIPID COMPOSITION OF FRESH AND FROZEN-STORED KR...
- Author(s) : KOLAKOWSKA A.
- Date : 1986
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 182
View record