Utilization of whey protein concentrate and carrageenan in fishball processing
Summary (En)
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Main Authors: | 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) |
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Format: | Texto biblioteca |
Language: | |
Published: |
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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