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Surimi et analogues de produits de la mer. Aspects technologiques, biochimiques et economiques.

1989

Akahane T. | Cheftel J.C.

AGROVOC Keywords
biochemistry biochimie calidad composition costos costs fish pastes japan japon muscle muscles pastas de pescado procesamiento processing proteine proteins quality traitement
Bibliographic information
Industries Alimentaires et Agricoles
Volume 106 ISSN 0019-9311
Pagination
v.883-897(10)
Other Subjects
Bioquimica; Pate de poisson; Qualite; Proteinas; Composicion; Musculos; Cout
Language
French
Note
5 illus., 5 tables, 40 ref., Summaries (Fr, En, Es).
Translated Title
English. Surimi and seafood analogues. Technological, biochemical and economical aspects.
Type
Journal Article; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Oct 1989). v. 106(10) p. 883-897.
Corporate Author
Universite de Montpellier-2 (France). Laboratoire de Biochimie et Technologie Alimentaire
United States. Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA).
2012-11-15
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