Поиск по Электронному каталогу

664.951.65
S-16
Park, J. W.
    Surimi gel preparation and texture analysis for better quality control / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.333-341. - ISSN 0 08- 044

Park, J.W. Surimi gel preparation and texture analysis for better quality control [Текст] / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.333-341

664.951.39:664.951.65
S-16
Yongsawatdigul J., J. ,Park J.W.
    Gelation of threadfin bream surimi as affected by thermal denaturation,transglutaminase and proteinase(s) activities / J. ,Park J.W. Yongsawatdigul J. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.343-356. - ISSN 0 08- 044

Yongsawatdigul J., J.,Park J.W. Gelation of threadfin bream surimi as affected by thermal denaturation,transglutaminase and proteinase(s) activities [Текст] / J. ,Park J.W. Yongsawatdigul J. // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.343-356

664.951.65
S-16
Nomura, A. et al.
    Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.375-385. - ISSN 0 08- 044

Nomura, A. et al. Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. [Текст] / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.375-385

664.951.15:664.951.65
S-16

    Acceptability and its improvement of kamaboko gel derived from silver carp surimiWang X.,Hirata T.,Fukuda Y. et al. // More efficient utilisation of fish and fisheries products / Sakaguchi M. More efficient utilisation of fish and fisheries products / Sakaguchi M. - 2004. - P.387-394

Рубрики: толстолобик--технология

   карповые--технология

   технология рыбы и морепродуктов--полуфабрикаты

Кл.слова (ненормированные):
толстолобик -- карповые -- технология

Acceptability and its improvement of kamaboko gel derived from silver carp surimiWang X.,Hirata T.,Fukuda Y. et al. [Текст] // More efficient utilisation of fish and fisheries products / Sakaguchi M. / efficient utilisation of fish and fisheries products / Sakaguchi M. More. - Amsterdam, 2004. - С. P.387-394

664.9512
R93
Runglerdkriangkrai, J. et al.
    Quality of fish ball from surimi as affected by starch and sterilizuing conditionsRunglerdkriangkrai J.,Banlue K.,Raksakulthai N. / J. et al. Runglerdkriangkrai // Kasetsart Univ.Fish.Res.Bull. Kasetsart Univ.Fish.Res.Bull. - 2008. - P.39-47. - (Vol.32 N1). - ISSN 0125-796X

Runglerdkriangkrai, J. et al. Quality of fish ball from surimi as affected by starch and sterilizuing conditionsRunglerdkriangkrai J.,Banlue K.,Raksakulthai N. [Текст] / J. et al. Runglerdkriangkrai // Kasetsart Univ.Fish.Res.Bull. / Univ. Fish.Res.Bull. Kasetsart. - Bangkok, 2008. - С. P.39-47

664.952
S94

    Surimi-based products - novelty in IrelandMurphy S.C.,Gilroy D.,Kerry J.F.,Kerry J.P. // Infofish Int. Infofish Int. - 2005. - P.32- 36. - (N 1). - ISSN 1511-5976

Surimi-based products - novelty in IrelandMurphy S.C.,Gilroy D.,Kerry J.F.,Kerry J.P. [Текст] // Infofish Int. / Int. Infofish. - Kuala Lumpur, 2005. - С. P.32- 36

664.952
A10

    A thousand-year-old fish product on its way to the future // Eurofish Mag. - 1999. - P.74-75. - (N 2)

Рубрики: технология рыбы и морепродуктов--полуфабрикаты

Кл.слова (ненормированные):
технология

A thousand-year-old fish product on its way to the future [Текст] // Eurofish Mag. - 1999. - С. P.74-75

664.951.23
A13
Abe, Y.
    Quality of kamaboko gel prepared from walleye pollack surimi with bovine plasma powderY. Abe / Y. Abe // Nipp. Suis. Gakk. - 1994. - P. 779 - 785. - (Vol. 60, ¦ 6)

Рубрики: Минтай--Технология

   Тресковые--Технология

   Технология рыбы и морепродуктов--Полуфабрикаты

Кл.слова (ненормированные):
Минтай -- Тресковые -- Технология

Abe, Y. Quality of kamaboko gel prepared from walleye pollack surimi with bovine plasma powderY. Abe [Текст] / Y. Abe // Nipp. Suis. Gakk. - 1994. - С. P. 779 - 785

664.951.23
A13
Abe, Y.
    Quality of kamaboko gel prepared from walleye pollack surimi with an additive containing transglutaminaseY. Abe / Y. Abe // Bull. Jap. Soc. Sci. Fish. - 1994. - P. 381 - 387. - (Vol. 60, ¦ 3)

Рубрики: Минтай--Технология

   Тресковые--Технология

   Технология рыбы и морепродуктов--Полуфабрикаты

Кл.слова (ненормированные):
Минтай -- Тресковые -- Технология

Abe, Y. Quality of kamaboko gel prepared from walleye pollack surimi with an additive containing transglutaminaseY. Abe [Текст] / Y. Abe // Bull. Jap. Soc. Sci. Fish. - 1994. - С. P. 381 - 387

664.951.65
A25
Agnello, R. J.
    Economic potential for untilizing minced fish in cooked sausage productsR.J. Agnello / R. J. Agnello // Mar. Fish. Rev. - 1983. - P. 21 - 26. - (Vol. 45, ¦ 7-9)

Рубрики: Технология рыбы и морепродуктов--Полуфабрикаты

Кл.слова (ненормированные):
Технология

Agnello, R.J. Economic potential for untilizing minced fish in cooked sausage productsR.J. Agnello [Текст] / R. J. Agnello // Mar. Fish. Rev. - 1983. - С. P. 21 - 26