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VALORIZATION 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.

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