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Processing and quality stability of precooked frozen fish foods : 1, Processing of sardine burger

1992

Ihm, C.W. (Fisheries Research and Development Agency, Yangsan (Korea Republic). Dept. of Food Processing) | Kim, J.S. | Joo, D.S. | Lee, E.H. (National Fisheries Univ. of Pusan, Pusan (Korea Republic). Dept. of Food Science and Technology)

AGROVOC Keywords
acide gras alimentos congelados analyse organoleptique chemical composition composition chimique emulsion emulsions fast food fatty acids frozen fish frozen foods keeping quality organoleptic analysis pescado congelado procesamiento processing restauration rapide sardina sardine sardines traitement
Bibliographic information
Volume 35 Issue 4 ISSN 0368-2897
Pagination
pp. 254-259
Other Subjects
Poisson congele; Composicion quimica; Comida rapida; Aptitud para la conservacion; Analisis organoleptico; Aptitude a la conservation; Aliment surgele; Acidos grasos
Language
Korean
Note
8 tables; 14 ref. Summaries (En, Ko)
Type
Summary
1993-08-15
AGRIS AP
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