Utilization of whey protein concentrate and carrageenan in fishball processing
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Rome (Italy) FAO
1995
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| Subjects: | FI IPFC, MINCED FISH, JELLIFICATION, STABILIZERS, WHEY PROTEIN, PROTEIN CONCENTRATES, CARRAGEENANS, SURIMI, POISSON HACHE, GELIFICATION, AGENT DE TEXTURE, PROTEINE DE LACTOSERUM, CONCENTRE DE PROTEINE, CARRAGHENANE, PESCADO PICADO, GELIFICACION, ESTABILIZADORES, PROTEINAS DE SUERO DE LECHE, CONCENTRADOS DE PROTEINA, CARRAGENINAS, |
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unfao:7977552014-12-22T12:10:18ZUtilization of whey protein concentrate and carrageenan in fishball processing Yu, S.Y. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology) FAO, Rome (Italy). Fishery Industries Div. eng Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India) textRome (Italy) FAO1995 Summary (En)Summary (En)FI IPFCMINCED FISHJELLIFICATIONSTABILIZERSWHEY PROTEINPROTEIN CONCENTRATESCARRAGEENANSSURIMIPOISSON HACHEGELIFICATIONAGENT DE TEXTUREPROTEINE DE LACTOSERUMCONCENTRE DE PROTEINECARRAGHENANEPESCADO PICADOGELIFICACIONESTABILIZADORESPROTEINAS DE SUERO DE LECHECONCENTRADOS DE PROTEINACARRAGENINASSURIMISURIMIResearch contributions presented at the ninth session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Cochin, India, 7-9 March 1994356909-965URN:ISBN:9251037078 |
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FAO IT |
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Italia |
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IT |
| component |
Bibliográfico |
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En linea Fisico |
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biblioteca |
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Europa del Sur |
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David Lubin Memorial Library of FAO |
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| topic |
FI IPFC MINCED FISH JELLIFICATION STABILIZERS WHEY PROTEIN PROTEIN CONCENTRATES CARRAGEENANS SURIMI POISSON HACHE GELIFICATION AGENT DE TEXTURE PROTEINE DE LACTOSERUM CONCENTRE DE PROTEINE CARRAGHENANE PESCADO PICADO GELIFICACION ESTABILIZADORES PROTEINAS DE SUERO DE LECHE CONCENTRADOS DE PROTEINA CARRAGENINAS SURIMI SURIMI FI IPFC MINCED FISH JELLIFICATION STABILIZERS WHEY PROTEIN PROTEIN CONCENTRATES CARRAGEENANS SURIMI POISSON HACHE GELIFICATION AGENT DE TEXTURE PROTEINE DE LACTOSERUM CONCENTRE DE PROTEINE CARRAGHENANE PESCADO PICADO GELIFICACION ESTABILIZADORES PROTEINAS DE SUERO DE LECHE CONCENTRADOS DE PROTEINA CARRAGENINAS SURIMI SURIMI |
| spellingShingle |
FI IPFC MINCED FISH JELLIFICATION STABILIZERS WHEY PROTEIN PROTEIN CONCENTRATES CARRAGEENANS SURIMI POISSON HACHE GELIFICATION AGENT DE TEXTURE PROTEINE DE LACTOSERUM CONCENTRE DE PROTEINE CARRAGHENANE PESCADO PICADO GELIFICACION ESTABILIZADORES PROTEINAS DE SUERO DE LECHE CONCENTRADOS DE PROTEINA CARRAGENINAS SURIMI SURIMI FI IPFC MINCED FISH JELLIFICATION STABILIZERS WHEY PROTEIN PROTEIN CONCENTRATES CARRAGEENANS SURIMI POISSON HACHE GELIFICATION AGENT DE TEXTURE PROTEINE DE LACTOSERUM CONCENTRE DE PROTEINE CARRAGHENANE PESCADO PICADO GELIFICACION ESTABILIZADORES PROTEINAS DE SUERO DE LECHE CONCENTRADOS DE PROTEINA CARRAGENINAS SURIMI SURIMI Yu, S.Y. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology) FAO, Rome (Italy). Fishery Industries Div. eng Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India) Utilization of whey protein concentrate and carrageenan in fishball processing |
| description |
Summary (En) |
| format |
Texto |
| topic_facet |
FI IPFC MINCED FISH JELLIFICATION STABILIZERS WHEY PROTEIN PROTEIN CONCENTRATES CARRAGEENANS SURIMI POISSON HACHE GELIFICATION AGENT DE TEXTURE PROTEINE DE LACTOSERUM CONCENTRE DE PROTEINE CARRAGHENANE PESCADO PICADO GELIFICACION ESTABILIZADORES PROTEINAS DE SUERO DE LECHE CONCENTRADOS DE PROTEINA CARRAGENINAS SURIMI SURIMI |
| author |
Yu, S.Y. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology) FAO, Rome (Italy). Fishery Industries Div. eng Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India) |
| author_facet |
Yu, S.Y. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology) FAO, Rome (Italy). Fishery Industries Div. eng Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India) |
| author_sort |
Yu, S.Y. (Universiti Pertanian Malaysia, Serdang (Malaysia). Faculty of Food Science and Biotechnology) |
| title |
Utilization of whey protein concentrate and carrageenan in fishball processing |
| title_short |
Utilization of whey protein concentrate and carrageenan in fishball processing |
| title_full |
Utilization of whey protein concentrate and carrageenan in fishball processing |
| title_fullStr |
Utilization of whey protein concentrate and carrageenan in fishball processing |
| title_full_unstemmed |
Utilization of whey protein concentrate and carrageenan in fishball processing |
| title_sort |
utilization of whey protein concentrate and carrageenan in fishball processing |
| publisher |
Rome (Italy) FAO |
| publishDate |
1995 |
| work_keys_str_mv |
AT yusyuniversitipertanianmalaysiaserdangmalaysiafacultyoffoodscienceandbiotechnology utilizationofwheyproteinconcentrateandcarrageenaninfishballprocessing AT faoromeitalyfisheryindustriesdiveng utilizationofwheyproteinconcentrateandcarrageenaninfishballprocessing AT indopacificfisherycommissionworkingpartyonfishtechnologyandmarketingeng79mar1994sess9cochinindia utilizationofwheyproteinconcentrateandcarrageenaninfishballprocessing |
| _version_ |
1768409178307559424 |