An Annotated Bibliography On Mechanically Separated Finfish And Crustacea Meats

Thomas, Frank B.; Taylor, Joyce A.; Ramey, Freda A.; Taylor, Rose Marie (Contributor)

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An Annotated Bibliography On Mechanically Separated Finfish And Crustacea Meats

1984
By Thomas, Frank B. ; Taylor, Joyce A. ; Ramey, Freda A. ; ...

[PDF-4.10 MB]

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Personal Author:

Thomas, Frank B. ; Taylor, Joyce A. ; Ramey, Freda A. ; Taylor, Rose Marie (Contributor)

Thomas, Frank B. ; Taylor, Joyce A. ; Ramey, Freda A. ; Taylor, Rose Marie (Contributor) Less -
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 study of deboned fish flesh at North Carolina State University began in 1970. In 1977, a limited compilation of relevant available literature on the subject of mechanically deboned finish and crustacea meat was published. Since the 1977 edition of this work was published, the developments in minced fish have advanced from early laboratory work to commercial application. Surimi products are now being commercialized on several continents. The market for these new food products from seafoods offers the seafood industry a great potential for the next decade and beyond. This publications provides a guide to the present literature, summarizes the state of the art, and points out the needs for future areas of emphasis.
Sea Grant Document Number:

NCU-L-84-001
Document Type:

Miscellaneous
Funding:

Grant no. NA81AA-D-00026
Rights Information:

Public Domain
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Library
Main Document Checksum:

[+]

urn:sha256:a5caac230a3986bf3c5d472f4c88859305d3a837abb87314808017ecccebee1b
Download URL:

https://repository.library.noaa.gov/view/noaa/45760/noaa_45760_DS1.pdf
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An Annotated Bibliography On Mechanically Separated Finfish And Crustacea Meats

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