NEW METHOD TO IMPROVE THE QUALITY OF DEEP FROZEN SURIMI FROM MACKEREL AND CALIFORNIAN PILCHARD, USING A MINCED RAW MATERIAL IN WATER.

[In Japanese. / En japonais.]

Author(s) : KATOH N.

Type of article: Article

Summary

COMPARISON OF THE CALCIUM-ATPASIC ACTIVITY OF DEEP FROZEN SURIMI: 243 K (-30 DEG C) AND THE COHESION OF THE KAMABOKO GEL PREPARED WITH THIS SURIMI, USING BOTH THE OLD METHOD AND THE NEW METHOD OF MINCING THE FISH FLESH. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250481.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-1124
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 55 - n. 3
  • Publication date: 1989

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