Development and acceptability testing of a modified salt/fish product prepared from shrimp by-catch
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00894.x/fullpdf
Reference19 articles.
1. A RAPID SALT-CURING TECHNIQUE
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1. Approaches to the effective utilization of Haplochromis spp. from Lake Victoria. II. Production and utilization of dried, salted minced fish cakes;International Journal of Food Science & Technology;2007-06-28
2. Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product;International Journal of Food Science & Technology;2007-06-28
3. Acceptability of a canned pâté product based on some Gulf of California shrimp by-catch fish;International Journal of Food Science & Technology;2007-06-28
4. Behaviour of the mechanically separated flesh of some common fish species of the Mexican shrimp by-catch during storage at −20°C;International Journal of Food Science & Technology;2007-06-28
5. Technical note: Improved utilization of stunted tilapia spp.;International Journal of Food Science & Technology;2007-06-28
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