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FISH PROCESSING IN EUROPE.

Author(s) : NOEL S.

Type of article: Article

Summary

THE ARTICLE REVIEWS THE HISTORY OF FISH PROCESSING AND CONSIDERS SOME OF THE MODERN METHODS OF SMOKING, AND THE PREPARATION OF MODERN CONVENIENCE FOODS. FISH FARMING IS BRIEFLY DISCUSSEDTOGETHER WITH THE USE OF LESS CONSUMER ACCEPTABLE SPECIES IN THE FORM OF SYNTHETICALLY FLAVOURED STICKS, AND < SCAMPI >. G.R.S.

Details

  • Original title: FISH PROCESSING IN EUROPE.
  • Record ID : 1986-0689
  • Languages: English
  • Source: Food Manuf. int. - vol. 2 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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