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Titre :
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The technology of fish utilization
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Auteurs :
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R. Kreuzer ;
Proceedings of the international symposium on the technology of fish utilization, Husum, may 1964 (1964)
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Type de document :
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ouvrage
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Editeur :
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Rome : FAO, 1965
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Format :
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280 p.
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Note générale :
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Sigle : FAO
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Langues:
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= Anglais
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Catégories :
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FROID-INDUSTRIES AGRO ALIMENTAIRES
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Mots-clés:
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POISSON
;
BIOCHIMIE
;
CONGELATION
;
TECHNOLOGIE
;
TRANSFORMATION
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Résumé :
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In six sessions, the symposium focussed attention on the many problems in preserving fish and on methods to make products for direct human consumption from fish species not so utilized. methods for fish preservation were reviewed in relation to the possibility for improvement through more complete comprehension of biochemical and enzymatic or bacterial mechanisms in fish flesh. the adequacy of present icing techniques and the possible need for improvement or supplementation were considered. a proposal was made that research techniques should be developped in a broad fundamental research program, especially designed for wet fish.
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