SharePROCESSING OF ELECTRONA CARLSBERGI (A KIND OF ANCHOVY) FOR FOOD PRODUCTS.
[In Russian. / En russe.]
Author(s) : ORLOVA T. A., FLEJDER K. A., KURANOVA L. K.
Type of article: Article
Summary
RESULTS OF A STUDY OF POSSIBLE PROCESSING. FISH STORED AT 255 K (-18 DEG C) FOR SEVERAL MONTHS WERE USED FOR OBTAINING A MINCE FOR FOOD PRODUCTS AND AS AN INTERMEDIARY FOR THE PREPARATION OF ACID AND ENZYMIC FOOD HYDROLISATES AND CONCENTRATED AND PASTE PRODUCTS MADE WITH THESE. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1985-0632
- Languages: Russian
- Source: Rybn. Hoz. - n. 2
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Prepared food; Mince; Anchovy; Fish; Freezing
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Double surgélation. Une maîtrise difficile.
- Author(s) : LE MEUR J.
- Date : 1994/11
- Languages : French
- Source: Surgélation - n. 9
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High-pressure-treated salmon spread: cold storage.
- Author(s) : CARPI G., GOLA S., MAGGI A., ROVERE P., BUZZONI M.
- Date : 1995
- Languages : Italian
- Source: Ind. Conserve - vol. 70 - n. 4
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Quality changes in frozen whole and gutted anch...
- Author(s) : KARACAM H., BORAN M.
- Date : 1996/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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Dossier produits de la mer surgelés.
- Author(s) : ROUSSELIN-ROUSVOAL F.
- Date : 2001/06
- Languages : French
- Source: Linéaires - n. 160
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ENERGY CONSUMED IN THE PRODUCTION OF FROZEN SUR...
- Author(s) : WATANABE H., TAKAI R., HASEGAWA H.
- Date : 1982
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 7
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