Development Of Products From Underutilized Species Of Fish: Seafood Newburg

Baker, R. C.; Kline, D. S.

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Development Of Products From Underutilized Species Of Fish: Seafood Newburg

1985
By Baker, R. C. ; Kline, D. S.

Details

Personal Author:

Baker, R. C. ; Kline, D. S.
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)
Sea Grant Program:

NYSGI/NYEXT (New York Sea Grant)
Description:

Seafood newburg sauce prepared with freeze-thaw stable food starch, butter, a hydrocolloid (xanthan gum) and a cream replacer was smooth and stable to freezing and reheating. Cream sherry cooked down before addition of other ingredients provided good, d
Keywords:

Fish As Food Fishery Products Fish As Food Fishery Products
Sea Grant Document Number:

NYSGI-T-85-004
Document Type:

Technical Report
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

urn:sha256:a6a64f22dd754aaada86e88eaf84ff05a1fd193f3c448206a8079322c6a729fe
Download URL:

https://repository.library.noaa.gov/view/noaa/35665/noaa_35665_DS1.pdf
File Type:

[PDF - 952.24 KB ]

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