The gel-forming capacity of some hake species from South America
4 tables; 9 ref.; Summaries (En, Es)
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1978
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| Subjects: | PROCESSED FOODS, COLLOIDS, FROZEN FISH, HAKES, FISH PROCESSING, JAPAN, FISH PASTES, COELENTERATA, MINCED FISH, GELATIN, PRODUCTION POSSIBILITIES, COOKING, ALIMENT TRANSFORME, COLLOIDE, POISSON CONGELE, MERLU, TRAITEMENT DU POISSON, ALIMENTOS PROCESADOS, COLOIDES, PESCADO CONGELADO, MERLUZA, ELABORACION DEL PESCADO, JAPON, PATE DE POISSON, POISSON HACHE, GELATINE, POSSIBILITE DE PRODUCTION, CUISSON, PASTAS DE PESCADO, PESCADO PICADO, GELATINA, PRODUCCION POTENCIAL, COCCION, |
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