ShareThe beginning of a revolution in the food industry (surimi).
Les débuts d'une révolution alimentaire (le surimi).
Author(s) : TOMAS A.
Type of article: Article
Summary
The article deals with surimi and gives some precise information on its composition, energy values and possibilities for development. Considerable variation in use is envisaged (food industry, pharmacy, cosmetics etc). The author proposes a new raw material used in France for production of a certain surimi-base: the sardine. P.L.
Details
- Original title: Les débuts d'une révolution alimentaire (le surimi).
- Record ID : 1992-2875
- Languages: French
- Source: Surgélation - n. 304
- Publication date: 1991/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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SURIMI: NEW ENGINEERED SEAFOODS.
- Author(s) : CIVERA T.
- Date : 1990
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 29 - n. 279
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EFFECT OF FROZEN STORAGE ON PROTEIN QUALITY OF ...
- Author(s) : NAVARRO M. P., CASTRILLON A. M., VARELA G.
- Date : 1987/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 1
View record
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EFFICACITE POUR LA CROISSANCE DE LA PROTEINE DE...
- Author(s) : CASTRILLON A. M., NAVARRO M. D. P., VARELA G.
- Date : 1987
- Languages : French
- Source: Méd. Nutr. - vol. 23 - n. 1
View record
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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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CHEMICAL COMPOSITION AND FROZEN STORAGE STABILI...
- Author(s) : WATERS M. E.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 11
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