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
See other articles in this issue (6)
See the source
Indexing
-
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
-
SURIMI: NEW ENGINEERED SEAFOODS.
- Author(s) : CIVERA T.
- Date : 1990
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 29 - n. 279
View record
-
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
-
Evaluation of frozen sardines as a canned produ...
- Author(s) : MORAIS C. de, ANJOS V. D. de A. A., BRANCETO L. B., TAVARES M.
- Date : 1995/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 24 - n. 2
View record
-
COMPOSITION, NUTRITIVE VALUE, AND SENSORY ATTRI...
- Author(s) : MEINKE W. W.
- Date : 1983
- Languages : English
- Source: Mar. Fish. Rev. - vol. 45 - n. 7-9
View record