Результаты поиска - "Surimi"

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  1. 1

    Surimi technology.

    Опубликовано 1992
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  2. 2

    Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat. по Ichikawa, Hisashil

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  3. 3

    The effects of carrageenan on surimi-based product по Cajes-Cabungcal, Felina C.

    Опубликовано 2004
    Диссертация


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  4. 4

    Quality changes in surimi sausages stored at 12+2 C. по Madamba, Alejandro Benjamin R.

    Опубликовано 1993
    Диссертация


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  5. 5

    Surimi and surimi seafood Edited by Jae W. Park.

    Опубликовано 2013
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  6. 6

    Quality of cryoprotected minced bisugo (Nemipterus spp.) for surimi and minced-based products по Villasenor, Maria Dolor L.

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  7. 7

    Quality of cryoprotected minced bisugo (Nemipterus spp.) for surimi and minced-based products по Villasenor, Maria Dolor L.

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  8. 8

    Quality assessment of surimi produced from snake mackerel (Gempylus serpens) по Barsarsa, Jenevib M.

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  9. 9

    Textual and functional properties of surimi from striped catfish Pangasianodon hypothalamus (Sauvage, 1878) as affected by natural spice extracts. по Majumdar, Ranendra K.

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  10. 10

    More efficient utilization of fish and fisheries products ; proceedings of the International Symposium of the occassion of the 70th anniversary of the Japanese Society of Fisheries...

    Опубликовано 2004
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