ShareSummary
THE ARTICLE DEALS WITH THE PREPARATION OF FROZEN SURIMI FROM RAW FISH. PROCESSES SUCH AS THE CUTTING OF FISH PORTIONS, WASHING, DRESSING, REFINING AND THE STORAGE AND INSPECTION OF FROZEN SURIMI AREOUTLINED.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1988-1940
- 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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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Manufacture; Surimi; Fish; Freezing
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. SURIMI ).
- Author(s) : BORDERIAS A. J., TEJADA M.
- Date : 1987
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 1
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FREEZING OF SEA PRODUCTS.
- Author(s) : SASAYAMA S.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 692
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SURIMI : UN HAUT DE GAMME VOLONTARISTE.
- Date : 1989/09
- Languages : French
- Source: Grand Froid - vol. 5 - n. 47
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Trends of codex standardization for frozen grou...
- Author(s) : ITO K.
- Date : 1992/11
- Languages : Japanese
- Source: Refrigeration - vol. 67 - n. 781
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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