Formulation, shelf-life and safety studies on value-added seafood products
Formulation studies of value-added seafood nuggets were done using appropriate mixtures of surimi, kamaboko, broken shrimp, and shrimp broth made from shrimp processing waste. A total of 19 formulations were prepared and, on the basis of sensory analysis, two formulations (comprising of 75% surimi:...
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| Format: | Others |
| Language: | en |
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McGill University
1997
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27374 |