Production and quality of fish fingers from different fish species

Author:

Cakli Sükran,Taskaya Latif,Kisla Duygu,Çelik Ufuk,Ataman Can Altinel,Cadun Asli,Kilinc Berna,Maleki Ramin Haji

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference25 articles.

1. Herborg L (1976) Production of separated fish mince for traditional and new products. Food Minced Fish Symposium pp 82–83

2. Sipos EF, Endres JG, Tybor PT, Nakajima Y (1979) Use of Vegetable Protein in Processed Seafood Products. J Am Oil Chem Soc 56:320–327

3. Siaw CL, Idrus AZ, Yu Y (1985) Intermediate technology for fish craker (Keropok) production. J Food Technol 20:17–21

4. Ihm CW, Kim JS, Joo DS, Lee HE (1992) Processing and quality stability of precooked frozen fish foods: (I) processing of sardine burger. Hanquk Nonghwakak Hoechi. J Korean Agric Chem Soc 35:254–259

5. Karl H, Roepstorf A, Bloemsma B (1995) Survival of Anisakis Larvae in Marinated Herring Fillets. Int J Food Sci Technol 29:661–670

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