Utilization and processing of marine products in Japan

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Utilization and processing of marine products in Japan

This publication attempts to present a picture of the Japanese fish processing industry which has gone through many economic and technical changes and reached the present level.

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Podrobná bibliografie
Hlavní autor:	Yutaka, Fujii
Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	Tokyo Japan FAO Association 1984
Témata:	Fishery processing,Chế biến thủy sản Japan,Nhật Bản
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Podobné jednotky

Japanese fisheries
Vydáno: (1967)

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Sử dụng thịt đầu tôm thẻ chân trắng (Litopenaeus vannamei) để chế biến chế phẩm giàu protein :
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Vydáno: (2019)

Sử dụng keo protein để kết khối thịt vụn cá tra trong cá miếng tẩm bột :
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Khảo sát ảnh hưởng của nồng độ muối và quá trình nhiệt độ thấp đến chất lượng thịt cá lóc nuôi sau giết mổ :
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Vydáno: (2016)

Chế biến và bảo quản khô cá lóc có độ ẩm trung gian :
Autor: Dương, Ý Thơ
Vydáno: (2016)

Ảnh hưởng của tiền xử lý nguyên liệu đến hiệu quả thủy phân thịt đầu tôm sú bằng enzyme protease :
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Ứng dụng kỹ thuật rào cản trong chế biến tôm khô ăn liền có độ ẩm cao :
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Nghiên cứu khả năng sử dụng một số loại acid hữu cơ thay thế chlorine trong rửa nguyên liệu tôm sú trước cấp đông :
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Vydáno: (2007)

Khảo sát hoạt tính kháng khuẩn từ trái nhàu và ứng dụng trên cá tra phi lê :
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Sự biến đổi tính chất hóa lý của cá lóc nuôi ở tỉnh Vĩnh Long trong quá trình bảo quản lạnh sau giết mổ :
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Ảnh hưởng phương pháp gia nhiệt đến thành phần hóa học, chất lượng thịt của cá lóc nuôi :
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Vydáno: (2016)

Chế biến chà bông cá lóc tận dụng nguồn cá lóc nuôi thứ phẩm :
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Nghiên cứu quy trình thủy phân đạm đầu tôm bằng enzyme nội tại và enzyme neutrase :
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Vydáno: (2016)

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Autor: Nhan, Thị Mỹ Hằng
Vydáno: (2019)

Nghiên cứu chế biến các sản phẩm giàu protein từ cá lóc (Channa striata) nuôi :
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Vydáno: (2020)

The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage :
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The global status of seaweed production, trade and utilization
Vydáno: (2018)

Sản xuất Surimi từ cá tra
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Vydáno: (2009)

Thu nhận protein, chất màu từ phế liệu thủy sản và ứng dụng
Autor: Trang, Sĩ Trung
Vydáno: (2016)

Phát triển sản phẩm giá trị gia tăng bổ sung rau từ thịt dè cá tra :
Autor: Lâm, Hoà Hưng
Vydáno: (2013)

Seaweeds and their uses in Japan
Autor: Okazaki, Akio
Vydáno: (1971)

Tinh sạch và tính chất Enzyme Protease của gan tụy cá lóc :
Autor: Nguyễn, Văn Thuận
Vydáno: (2016)

Nghiên cứu sản xuất thịt cá basa dồn củ sen đông lạnh
Autor: Nguyễn, Phước Hiếu
Vydáno: (2014)

Sixth World Congress on Seafood safety, quality and trade :
Vydáno: (2007)

Data processing in Japan
Autor: Welke, H. J.
Vydáno: (1982)

Fish and fished products hazards and controls guidance
Vydáno: (2011)

Cocoa production and processing technology
Autor: Afoakwa, Emmanuel Ohene
Vydáno: (2014)

Japanese laws and ordinances concerning patents, trade-marks, designs and utility models
Vydáno: (1930)

Fisheries processing :
Vydáno: (1994)

Báo cáo so sánh hiệu quả sử dụng năng lượng của ngành chế biến thủy sản tại Việt nam
Vydáno: (2000)

Japan industry

Electronic data processing systems in operartion in Japan :
Vydáno: (1980)

Assurance of seafood quality
Autor: Huss, H.H
Vydáno: (1994)

The story of pearls
Autor: Shirai, Shohei
Vydáno: (1970)

Cocoa processing methods for the production of high quality cocoa in Vietnam :
Vydáno: (2008)

Vanishing Japan :
Autor: Kiritani, Elizabeth
Vydáno: (1995)

Atlas of Japan :
Vydáno: (1974)

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