ShareSurimi technology.
Author(s) : LANIER T. C., LEE C. M.
Type of monograph: Other
Summary
The aim of the book is to provide a sound information on surimi technology. It covers in 18 chapters all aspects of the surimi process, including the availability of raw material, developments in processing, microbiological standards, quality evaluation of surimi, packaging, etc. Extract from the table of contents: historical perspective and resources; surimi manufacturing from whitefish; new technologies in surimi manufacture; surimi-based product technology, and the science of surimi (dealing particularly with the cryostabilization of protein in surimi).
Details
- Original title: Surimi technology.
- Record ID : 1993-3738
- Languages: English
- Publication: Marcel Dekker - United states/United states
- Publication date: 1992
- Source: Source: 528 p. (15.3 x 23.5); fig.; tabl.; index; USD 170.00.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Microbiology; Organoleptic property; Surimi; Fish
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Change in taste of fish meat during storage in ...
- Author(s) : MURATA M.
- Date : 1995/12
- Languages : Japanese
- Source: Refrigeration - vol. 70 - n. 818
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EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
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CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SAR...
- Author(s) : ROUSSEL H., CHEFTEL J. C.
- Date : 1988/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
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KAMABOKO FORMING ABILITY OF ICE STORED WHITE CR...
- Author(s) : NOZAKI Y.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 680
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STUDY OF THE USE OF MILK PROTEINS IN FISH GEL P...
- Author(s) : RYDER D. N.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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