ShareVALORIZATION OF FISHERY PRODUCTS.
[In Spanish. / En espagnol.]
Author(s) : BATLLE RIERA N.
Type of article: Article
Summary
REVIEW OF FISH STORAGE AND PROCESSING METHODS: FREEZING (WHOLE FISH AND FISH BLOCKS) ; DRYING ; SALTING ; SMOKING (CONVENTIONAL ; ELECTROSTATIC) ; PRESERVATION IN OIL, VINEGAR, VARIOUS TYPES OF SAUCE ; FISH SALAD ; FISH PASTE ; PASTEURIZED PRODUCTS ; FISH CANNING ; JAPANESE-TYPE PROCESSING (DESCRIBED IN SOME DETAIL): KAMABOKO (KIND OF FISH SALAMI), FROZEN SURIMI (USED AS A COMPONENT IN THE PREPARATION OF KAMABOKO). J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1992-0245
- Languages: Spanish
- Source: IBERICA - vol. 71 - n. 329
- Publication date: 1991/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Pasteurization; Canning; Manufacture; Surimi; Fish; Freezing; Smoking
-
FROZEN SURIMI.
- Author(s) : SHIBA M.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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Frozen surimi from sardine.
- Author(s) : NISHIOKA F.
- Date : 1993/01
- Languages : English
- Source: Infofish int. - n. 1
View record
-
. SURIMI ).
- Author(s) : BORDERIAS A. J., TEJADA M.
- Date : 1987
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 1
View record
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RESEARCH INTO NEW PRODUCTS BASED ON SMOKED EEL.
- Author(s) : SENESI E.
- Date : 1980
- Languages : Italian
- Source: Ann. IVTPA - vol. 11
View record
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FREEZING AND CANNING OF SMALL SARDINES.
- Author(s) : VAHRUSEVA M. N.
- Date : 1984
- Languages : Russian
- Source: Rybn. Hoz. - n. 12
View record