Development Of Seafood Patties Utilizing Mechanically Separated Fish Tissue

Webb, N. B.; Thomas, F. B.

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Development Of Seafood Patties Utilizing Mechanically Separated Fish Tissue

1975
By Webb, N. B. ; Thomas, F. B.
Series: Sea Grant publication (Raleigh, N.C.) ; UNC-SG-75-03

[PDF-724.38 KB]

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Details:

Personal Author:

Webb, N. B. ; Thomas, F. B.

Webb, N. B. ; Thomas, F. B. Less -
Corporate Authors:

University of North Carolina Sea Grant Program
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)

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

NCU (North Carolina Sea Grant)
Description:

The objective of this research was to develop a frozen seafood patty from mechanically separated fish muscle tissue, crabmeat and pre-cooked and flaked fish which could be rapidly cooked for the fast food service industry.
Keywords:

[+]

Fishery processing
Series:

Sea Grant publication (Raleigh, N.C.) ; UNC-SG-75-03 ; North Carolina Agricultural Experiment Station Tech. Bul. No. 235

Sea Grant publication (Raleigh, N.C.) ; UNC-SG-75-03 ; North Carolina Agricultural Experiment Station Tech. Bul. No. 235 Less -
Sea Grant Document Number:

NCU-T-75-010
Document Type:

Miscellaneous
Funding:

Grant no. 04-3-158-40
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:ff951b246877790e7e26427e63fc7cd2ef9c4531197b8c9225ba58025a81c506
Download URL:

https://repository.library.noaa.gov/view/noaa/44503/noaa_44503_DS1.pdf
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Development Of Seafood Patties Utilizing Mechanically Separated Fish Tissue

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