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THE NEW WAVE OF SURIMI.

SURIMI : BIENTOT LA VAGUE DES PLATS CUISINES.

Author(s) : SICOT D.

Type of article: Article

Summary

SURIMI IS BECOMING MORE AND MORE IMPORTANT ; CONSUMPTION IN FRANCE REACHED 11,000 TONNES IN 1990, MAINLY DUE TO PRICE AND NUTRITIONAL QUALITIES. NEW OUTLETS ARE DEVELOPING SUCH AS A RAW MATERIAL FOR PRECOOKED FOOD. FURTHERMORE, ITS PREPARATION IS ADAPTED TO THE REQUIREMENTS OF CONSUMERS AND THE AGROFOOD INDUSTRY. J.L.

Details

  • Original title: SURIMI : BIENTOT LA VAGUE DES PLATS CUISINES.
  • Record ID : 1992-0438
  • Languages: French
  • Subject: Figures, economy
  • Source: Grand Froid - vol. 7 - n. 65
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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