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Quality Characteristics of Common Carp Surimi. With Emphasis on Role of Sarcoplasmic Proteins on Surimi Gel Network

Код 914845

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Аннотация к книге "Quality Characteristics of Common Carp Surimi. With Emphasis on Role of Sarcoplasmic Proteins on Surimi Gel Network"

This research project investigated the possibility of using female common carp (Cyprinus carpio) fillets as a raw material for making surimi and evaluating its textural characteristics compared to the two commercial types, Alaska pollock and threadfin bream.The reason for choosing common carp for this project was because carp is common, little exploited, and has a reputation in Australia as a poor quality seafood source, therefore, a transformed product such as surimi has a better chance of...

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Издательство: Книга по требованию
Дата выхода: июль 2011
ISBN: 978-3-6392-2530-3
Объём: 164 страниц
Масса: 270 г
Размеры(высота, ширина, толщина), см: 23 x 16 x 1

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Телекоммуникации

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