Utilization of whey protein concentrate and carrageenan in fishball processing

Utilization of whey protein concentrate and carrageenan in fishball processing

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Bibliographic Details
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)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1995
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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