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Processing of surimi and fish jelly products

Bibliografiske detaljer
Hovedforfatter:	Sumpeno, Putro
Format:	Printed Book
Sprog:	English
Udgivet:	Kuala Lumpur Infofish 1991
Serier:	Infofish Technical Handbook
Fag:

Lignende værker

Processing of Surimi and Fish Jelly Products
af: Dr.Sumpeno Putro

Handbook on the processing of frozen surimi and fish jelly products in southeast asia
af: Southeast Asian Fisheries development center(SEAFDEC),Singapore
Udgivet: (1988)

The Jelly Fish and the Monkey
af: Yei Theodora Ozaki

Surimi and surimi seafood
af: Park, Jae W.
Udgivet: (2000)

Surimi and Surimi Seafood
af: Park, Jae W
Udgivet: (2005)

Surimi and Surimi Seafood
af: Park,Jae W
Udgivet: (2014)

Handling and processing of tuna for sashimi
af: Sumpeno, Putro
Udgivet: (1991)

Surimi and surimi sea food
af: Park, Jac W
Udgivet: (2000)

Handling and Processing of Tuna sashimi
af: Dr.Sumpeno Putro

Death not a deterrent to Jelly fish

Preparation and Storage Characteristics of Surimi and Surimi Based Products from Threadfin Bream
af: Shoma Francis P.
Udgivet: (2004)

Jelly Belly: every woman's guide to good health and happines/
af: Aparna Santhanam
Udgivet: (2015)

Sharkfish, seacucumber and jelly fish : a processor's guide
af: Subasinghe, S.
Udgivet: (1992)

Influence of cryoprotectant levels on storage stability of surimi from a tropical fish, Nemipterus japonicus (Bloch) and quality of surimi-based products
af: Parvathy U
Udgivet: (2009)

Influence of Cryoprotectant Levels on Storage Stability of Surimi From a Tropical Fish, Nemipterus Japonicus(Bloch),and Quality of Surimi-Based Products
af: Parvathy,u

Studies on electrophoretic identification of fish species used in surimi(products) and their quality evaluation
af: Mathivanan A
Udgivet: (2008)

Studies On Electrophoretic Identification Of Fish Species Used In Surimi(Products)And Their Quality Evaluation
af: Mathivanan,A
Udgivet: (2008)

Shark Fin , Sea Cucumber and Jelly Fish A Processor's Guide
af: S.Subasinghe

Standardization of process parameters for surimi based pasteurized crab spread
af: Seba T Jiso Thomas
Udgivet: (2017)

Jelly effect: How to make your communication stick
af: Bounds, Andy
Udgivet: (2007)

Why toast lands jelly-side down Zen and the art of Physics demonstration /
af: Ehrlich, Robert
Udgivet: (1999)

Characterization and Evaluation of a Newly Developed Apple- mint Jelly
af: Jithesh P.
Udgivet: (2015)

Characterization and exploitation of jelly mushrooms (auricularia spp./ Tremella spp.)
af: Priya R U
Udgivet: (2017)

Fish processing&product development
af: Babu,S
Udgivet: (2003)

Fish Processing & Product Development
af: S. Basu
Udgivet: (1999)

Recovery of solids from surimi wash water and preparation of a fish feed with the recovered solids
af: Jibina M.M
Udgivet: (2010)

Recovery of Solids From Surimi Wash Water and Preparation of a Fish Feed With the Recovered Solids
af: Jibina,M M
Udgivet: (2010)

Peanut butter and jelly management: Tales from parenthood lessons for managers
af: Chris; Komisarjevsky, Reina
Udgivet: (2000)

Development of Prawn Analogue Using Surimi from Threadfin Bream Nemipterus japonicus
af: Jasmine Ahamed
Udgivet: (2007)

Fish and fish products
af: Winton, Andrew L.
Udgivet: (2002)

Fish and fish products
af: Winton, Andrew L
Udgivet: (1997)

Fish and fish products
af: Winton, Andrew L
Udgivet: (1999)

Fish and fish products
af: Winton, Andrew L
Udgivet: (1993)

Fish and fish products

Fish and Fish Products
af: Winton,Andrew L
Udgivet: (1999)

Fish processing technology and product development
af: Ninawe, A S
Udgivet: (2008)

Fish processing technology and product development
af: Ninawe, AS; Rathnakumar, K
Udgivet: (2008)

Cleaner production assessment in fish processing /
af: Unep
Udgivet: (2000)

Effects of Natural Gums on the Functional Properties of Surimi Prepared from Rohu Labeo Rohita
af: Anju N. Mathew
Udgivet: (2012)

Biochemical and storage characteristics of myofibrillar protein (surimi) from freshwater major carps
af: Sankar, T. V.
Udgivet: (2000)