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Valorisation du surimi en charcuterie.

1991

Starck E. | Thebaudin J.Y. | Lescoat Y.

AGROVOC Keywords
agent de texture alimentos preparados colloids coloides color colour couleur emulsificantes emulsification emulsifiers emulsifying espuma estabilizadores fish products foaming foams industria de la carne industrie de la viande jellification meat industry meat pastes moussage mousse pastas de carne prepared foods productos derivados del pescado stabilizers
Bibliographic information
Volume 12 ISSN 0241-0389
Pagination
v.74-79(3)
Other Subjects
Colloide; Gelification; Emulsificacion; Pate de viande; Aliment prepare; Emulsifiant; Gelificacion; Espumacion; Produit a base de poisson
Language
French
Note
6 tables, Summary (Fr).
Translated Title
English. [Use of surimi in meat and prepared-food industry]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (May-Jun 1991). v. 12(3) p. 74-79.
Corporate Author
Association pour le Developpement de la Recherche Appliquee aux Industries Agricoles et Alimentaires, Quimper (France)
Alexandria Univ., Edfina (Egypt). Faculty of Veterinary Medicine.
2012-11-15
AGRIS AP
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