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
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TECHNICAL AND CHEMICAL CHARACTERISTICS OF SHRIMP.
- Author(s) : ROL L. N.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 11
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FREEZING OF MARINE PRODUCTS.
- Author(s) : SASAYAMA S.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 690
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IMMERSION QUICK FREEZING.
- Author(s) : KAVIL S. V., LAUTERBACH N.
- Date : 1983/11
- Languages : English
- Source: Infofish mark. Dig. - vol. 2 - n. 6
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SENSORY AND CHEMICAL CHARACTERISTICS OF PORK CH...
- Author(s) : MILLER L. F., HEDRICK H. B., BAILEY M. E.
- Date : 1985
- Languages : English
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QUALITY CHARACTERISTIC OF FREEZE-DRIED EDIBLE O...
- Author(s) : INDRA-JASMINE G.
- Date : 1990
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 6
View record