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[Use of surimi in meat and prepared-food industry]

1991

Starck, E. (Association pour le Developpement de la Recherche Appliquee aux Industries Agricoles et Alimentaires, Quimper (France)) | Thebaudin, J.Y. | Lescoat, Y.

AGROVOC Keywords
agent de texture alimentos preparados colloids coloides emulsificantes emulsification emulsifiers emulsifying espuma estabilizadores fish products foaming foams industria de la carne industrie de la viande meat industry meat pastes moussage mousse pastas de carne prepared foods productos derivados del pescado stabilizers
Bibliographic information
Volume 12 Issue 3 ISSN 0241-0389
Pagination
pp. 74-79
Other Subjects
Gelification/ couleur; Gelificacion/ color; Colloide; Pate de viande; Emulsificacion; Emulsifiant; Produit a base de poisson; Espumacion; Aliment prepare; Jellification/ colour
Language
French
Note
6 tables, Summary (Fr)
Type
Summary
1991-08-15
AGRIS AP
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