Production and characteristics of separated fish meat
2002
Buchtova, H. | Tremlova, B. (Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa)
The article deals with the production of minced fish in the Czech Republic. Schemes of processing technologies are presented, and sensory, physical, chemical and histological characteristics of minced fish are detailed. Hygienic requirements on the production, storage, and further processing of the product are also explained.
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书目信息
Veterinarstvi (Czech Republic)
卷
52
期
3
ISSN
0506-8231
页码
pp. 147-149
其它主题
Teneur en proteines; Qualite; Musculos; Contenido de lipidos; Republica checa; Composicion quimica; Hygiene veterinaire; Republique tcheque; Tecnologia de los alimentos; Separacion; Elaboracion del pescado
语言
捷克语
注释
Summaries (Cs, En)
3 ill., 2 schemes; 5 ref.
翻译的标题
Separovana rybi svalovina - prehled
类型
Summary
2002-08-15
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