Tecnología de las proteinas de pescado y krill. / Taneko Suzuki ; traducido por Margarita Tejada Yábar, Javier Borderías Juárez.
Material type:
TextLanguage: Spanish Original language: English Publication details: Zaragoza : Acribia, 1987.Description: 230 páginas : ilustraciones, diagramas ; 24 cmISBN: - 8420005959
- 664.94 S968t 22
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Incluye referencias bibliográficas e índice
Características del músculo de pescado y de las proteinas del pescado --Kamaboko (gel de pescado) -- Pescado picado (surimi) congelado -- Concentrado proteico texturizado de músculo de pescado (marinbeef) -- Utilización de krill para el consumo humano
Fish and Krill protein: Processing Tecnology
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