ShareThe modern art of shellfish processing.
Author(s) : GORSKI Z.
Type of article: Article, Review
Summary
The author describes general trends, novelties, half-shell processing, gastropod processing, ear-attachment unit, clam processing and multifunctional lines.
Details
- Original title: The modern art of shellfish processing.
- Record ID : 1995-2374
- Languages: English
- Source: Infofish int. - n. 3
- Publication date: 1994/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Spoilage and extending shelf life of fresh fish...
- Author(s) : ASHIE I. N. A., SMITH J. P., SIMPSON B. K.
- Date : 1996
- Languages : English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 36 - n. 1
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Shelf-life of fish and shellfish.
- Author(s) : COLBY J. W., ENRIQUEZ IBARRA L. G., FLICK G. J. Jr
- Date : 1993
- Languages : English
- Source: In: Shelf Life Stud. Food Beverages, Elsevier Sci. Publ. - 85-143; 139 ref.
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Bacterial spoilage of processed sea scallop meats.
- Author(s) : KATOR H., FISHER R. A.
- Date : 1995/12
- Languages : English
- Source: Journal of Food Protection - vol. 58 - n. 12
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Application of ozone in seafood processing.
- Author(s) : JOHANSEN S. O.
- Date : 2002/09
- Languages : English
- Source: Infofish int. - n. 5
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Beautiful, bountiful Boulogne-sur-Mer: French c...
- Author(s) : SAULNIER J. M.
- Date : 2002/01
- Languages : English
- Source: Quick frozen Foods int. - vol. 43 - n. 3
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