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Production and characteristics of separated fish meat

2002

Buchtova, H. | Tremlova, B. (Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa)

AGROVOC Keywords
ash content bones calidad chemical composition composition chimique connective tissue contenido de ceniza contenido de humedad contenido proteico czech republic fish processing food technology higiene veterinaria huesos lipid content minced fish moisture content muscle muscles os pescado picado poisson hache protein content quality separating separation technologie alimentaire tejido conjuntivo teneur en cendres teneur en eau teneur en lipides tissu conjonctif traitement du poisson veterinary hygiene
Bibliographic information
Veterinarstvi (Czech Republic)
Volume 52 Issue 3 ISSN 0506-8231
Pagination
pp. 147-149
Other Subjects
Teneur en proteines; Qualite; Musculos; Contenido de lipidos; Republica checa; Composicion quimica; Hygiene veterinaire; Republique tcheque; Tecnologia de los alimentos; Separacion; Elaboracion del pescado
Language
Czech
Note
Summaries (Cs, En)
3 ill., 2 schemes; 5 ref.
Translated Title
Separovana rybi svalovina - prehled
Type
Summary
2002-08-15
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