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FISH JELLY PRODUCTS.

[In Japanese. / En japonais.]

Author(s) : YAMAMOTO J.

Type of article: Article

Summary

THE ARTICLE DISCUSSES THE FREEZING TEMPERATURE, THE PROCEDURE AND THE FEATURES OF FISH PASTE PRODUCTION. A REVIEW OF SLOW FREEZING TECHNIQUES TO PRODUCE NEW FISH PASTE PRODUCTS SUCH AS STICKS, CAKES AND BARS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1943
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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