STUDIES ON THE “KAMABOKO” AND FISH SAUSAGE PRODUCTS-XI
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چکیده
منابع مشابه
Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
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Thirty-seven patients with pure red cell aplasia (PRCA) were seen between 1 966 and 1 982. Ten patients had accompanying diseases described in association with PRCA, while the remainder had primary PACA. All but two patients were treated with some form of immune manipulation. including corticosteroids. cytotoxic drugs. antithymocyte globulin. splenectomy. thymectomy. and plasmapheresis. Twenty-...
متن کاملCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
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phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...
15 صفحه اولOrange Oil as a Preservative for Fish Sausage
Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1960
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.26.600