Quality evaluation of bread fortified with surimi and surimi flour during storage

Fawzya, Y.N.; FAO, Rome (Italy). Fishery Industries Div. eng; Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka); Suparno; Muljanah, I.; Peranginangin, R.; James, D.G. (ed.)

Quality evaluation of bread fortified with surimi and surimi flour during storage

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Main Authors:	Fawzya, Y.N., FAO, Rome (Italy). Fishery Industries Div. eng, Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka), Suparno, Muljanah, I., Peranginangin, R., James, D.G. (ed.)
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 1997
Subjects:	FI APFIC, BREAD, FOOD ENRICHMENT, SURIMI, FLOURS, QUALITY, STORAGE, FOOD ADDITIVES, SIMULATED FOODS, PROTEIN CONTENT, CHEMICAL COMPOSITION, ORGANOLEPTIC PROPERTIES, PAIN, COMPLEMENTATION, FARINE, QUALITE, STOCKAGE, PAN, ENRIQUECIMIENTO DE LOS ALIMENTOS, HARINAS, CALIDAD, ALMACENAMIENTO, ADDITIF ALIMENTAIRE, SUCCEDANE D'ALIMENT POUR HOMME, TENEUR EN PROTEINES, COMPOSITION CHIMIQUE, PROPRIETE ORGANOLEPTIQUE, ADITIVOS ALIMENTARIOS, ALIMENTOS ARTIFICIALES, CONTENIDO PROTEICO, COMPOSICION QUIMICA, PROPIEDADES ORGANOLEPTICAS,
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record_format	koha
spelling	unfao:8079132014-12-22T12:10:18ZQuality evaluation of bread fortified with surimi and surimi flour during storage Fawzya, Y.N. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Suparno Muljanah, I. Peranginangin, R. James, D.G. (ed.) textRome (Italy) FAO1997 Summary (En)Summary (En)FI APFICBREADFOOD ENRICHMENTSURIMIFLOURSQUALITYSTORAGEFOOD ADDITIVESSIMULATED FOODSPROTEIN CONTENTCHEMICAL COMPOSITIONORGANOLEPTIC PROPERTIESPAINCOMPLEMENTATIONSURIMIFARINEQUALITESTOCKAGEPANENRIQUECIMIENTO DE LOS ALIMENTOSSURIMIHARINASCALIDADALMACENAMIENTOADDITIF ALIMENTAIRESUCCEDANE D'ALIMENT POUR HOMMETENEUR EN PROTEINESCOMPOSITION CHIMIQUEPROPRIETE ORGANOLEPTIQUEADITIVOS ALIMENTARIOSALIMENTOS ARTIFICIALESCONTENIDO PROTEICOCOMPOSICION QUIMICAPROPIEDADES ORGANOLEPTICASSummary report of and papers presented at the tenth session of the Working Party on Fish Technology and MarketingURN:ISBN:9251040354
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea Fisico
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	FI APFIC BREAD FOOD ENRICHMENT SURIMI FLOURS QUALITY STORAGE FOOD ADDITIVES SIMULATED FOODS PROTEIN CONTENT CHEMICAL COMPOSITION ORGANOLEPTIC PROPERTIES PAIN COMPLEMENTATION SURIMI FARINE QUALITE STOCKAGE PAN ENRIQUECIMIENTO DE LOS ALIMENTOS SURIMI HARINAS CALIDAD ALMACENAMIENTO ADDITIF ALIMENTAIRE SUCCEDANE D'ALIMENT POUR HOMME TENEUR EN PROTEINES COMPOSITION CHIMIQUE PROPRIETE ORGANOLEPTIQUE ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES CONTENIDO PROTEICO COMPOSICION QUIMICA PROPIEDADES ORGANOLEPTICAS FI APFIC BREAD FOOD ENRICHMENT SURIMI FLOURS QUALITY STORAGE FOOD ADDITIVES SIMULATED FOODS PROTEIN CONTENT CHEMICAL COMPOSITION ORGANOLEPTIC PROPERTIES PAIN COMPLEMENTATION SURIMI FARINE QUALITE STOCKAGE PAN ENRIQUECIMIENTO DE LOS ALIMENTOS SURIMI HARINAS CALIDAD ALMACENAMIENTO ADDITIF ALIMENTAIRE SUCCEDANE D'ALIMENT POUR HOMME TENEUR EN PROTEINES COMPOSITION CHIMIQUE PROPRIETE ORGANOLEPTIQUE ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES CONTENIDO PROTEICO COMPOSICION QUIMICA PROPIEDADES ORGANOLEPTICAS
spellingShingle	FI APFIC BREAD FOOD ENRICHMENT SURIMI FLOURS QUALITY STORAGE FOOD ADDITIVES SIMULATED FOODS PROTEIN CONTENT CHEMICAL COMPOSITION ORGANOLEPTIC PROPERTIES PAIN COMPLEMENTATION SURIMI FARINE QUALITE STOCKAGE PAN ENRIQUECIMIENTO DE LOS ALIMENTOS SURIMI HARINAS CALIDAD ALMACENAMIENTO ADDITIF ALIMENTAIRE SUCCEDANE D'ALIMENT POUR HOMME TENEUR EN PROTEINES COMPOSITION CHIMIQUE PROPRIETE ORGANOLEPTIQUE ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES CONTENIDO PROTEICO COMPOSICION QUIMICA PROPIEDADES ORGANOLEPTICAS FI APFIC BREAD FOOD ENRICHMENT SURIMI FLOURS QUALITY STORAGE FOOD ADDITIVES SIMULATED FOODS PROTEIN CONTENT CHEMICAL COMPOSITION ORGANOLEPTIC PROPERTIES PAIN COMPLEMENTATION SURIMI FARINE QUALITE STOCKAGE PAN ENRIQUECIMIENTO DE LOS ALIMENTOS SURIMI HARINAS CALIDAD ALMACENAMIENTO ADDITIF ALIMENTAIRE SUCCEDANE D'ALIMENT POUR HOMME TENEUR EN PROTEINES COMPOSITION CHIMIQUE PROPRIETE ORGANOLEPTIQUE ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES CONTENIDO PROTEICO COMPOSICION QUIMICA PROPIEDADES ORGANOLEPTICAS Fawzya, Y.N. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Suparno Muljanah, I. Peranginangin, R. James, D.G. (ed.) Quality evaluation of bread fortified with surimi and surimi flour during storage
description	Summary (En)
format	Texto
topic_facet	FI APFIC BREAD FOOD ENRICHMENT SURIMI FLOURS QUALITY STORAGE FOOD ADDITIVES SIMULATED FOODS PROTEIN CONTENT CHEMICAL COMPOSITION ORGANOLEPTIC PROPERTIES PAIN COMPLEMENTATION SURIMI FARINE QUALITE STOCKAGE PAN ENRIQUECIMIENTO DE LOS ALIMENTOS SURIMI HARINAS CALIDAD ALMACENAMIENTO ADDITIF ALIMENTAIRE SUCCEDANE D'ALIMENT POUR HOMME TENEUR EN PROTEINES COMPOSITION CHIMIQUE PROPRIETE ORGANOLEPTIQUE ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES CONTENIDO PROTEICO COMPOSICION QUIMICA PROPIEDADES ORGANOLEPTICAS
author	Fawzya, Y.N. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Suparno Muljanah, I. Peranginangin, R. James, D.G. (ed.)
author_facet	Fawzya, Y.N. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Suparno Muljanah, I. Peranginangin, R. James, D.G. (ed.)
author_sort	Fawzya, Y.N.
title	Quality evaluation of bread fortified with surimi and surimi flour during storage
title_short	Quality evaluation of bread fortified with surimi and surimi flour during storage
title_full	Quality evaluation of bread fortified with surimi and surimi flour during storage
title_fullStr	Quality evaluation of bread fortified with surimi and surimi flour during storage
title_full_unstemmed	Quality evaluation of bread fortified with surimi and surimi flour during storage
title_sort	quality evaluation of bread fortified with surimi and surimi flour during storage
publisher	Rome (Italy) FAO
publishDate	1997
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_version_	1768410515128713216

Quality evaluation of bread fortified with surimi and surimi flour during storage

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