ShareTHE 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.
Links
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Indexing
- Themes: Economic data and statistics
- Keywords: France; Surimi; Statistics; Fish; Precooked food; Freezing
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LES PLATS CUISINES A BASE DE POISSON.
- Author(s) : SIMON J.
- Date : 1987/06
- Languages : French
- Source: Surgélation - n. 259
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PLATS DE POISSON : DIVERSITE A BORD.
- Date : 1988/11
- Languages : French
- Source: Grand Froid - vol. 4 - n. 38
View record
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PLATS CUISINES A BASE DE POISSONS : LA GRANDE F...
- Author(s) : MICHAUD I.
- Date : 1988/06
- Languages : French
- Source: Surgélation - n. 269
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PLATS CUISINES A BASE DE POISSON.
- Author(s) : SICOT D.
- Date : 1991/02
- Languages : French
- Source: Grand Froid - vol. 7 - n. 63
View record
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PRODUITS DE LA MER SURGELES AL'HEURE DES PLATS ...
- Date : 1986
- Languages : French
- Source: LSA - vol. 29 - n. 1041
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