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.

Sparad:

Bibliografiska uppgifter
Huvudupphovsman:	Yutaka, Fujii
Materialtyp:	Bok
Språk:	Undetermined
Publicerad:	Tokyo Japan FAO Association 1984
Ämnen:	Fishery processing,Chế biến thủy sản Japan,Nhật Bản
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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

Liknande verk

Japanese fisheries
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Đánh giá sự thay đổi chất lượng của cá tra phi lê trong quá trình bảo quản :
av: Nguyễn, Thị Nghi
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Khảo sát khả năng sử dụng thịt vụn đỏ cá tra trong chế biến và bảo quản sản phẩm xúc xích cá :
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Sử dụng thịt đầu tôm thẻ chân trắng (Litopenaeus vannamei) để chế biến chế phẩm giàu protein :
av: Hà, Thị Thụy Vy
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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 :
av: Nguyễn, Vũ Khanh
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Chế biến và bảo quản khô cá lóc có độ ẩm trung gian :
av: Dương, Ý Thơ
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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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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 :
av: Văn, Thị Mỹ Trang
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Chế biến chà bông cá lóc tận dụng nguồn cá lóc nuôi thứ phẩm :
av: Tống, Thị Quý
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Nghiên cứu quy trình thủy phân đạm đầu tôm bằng enzyme nội tại và enzyme neutrase :
av: Nguyễn, Tố Mai
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Giáo trình truy xuất nguồn gốc thuỷ sản
av: Mai, Thị Tuyết Nga
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Khảo sát sự biến đổi mật số vi sinh vật trong quá trình sản xuất cá tra đông IQF bằng phương pháp Mas (Microbial Assessment Scheme) :
av: Nhan, Thị Mỹ Hằng
Publicerad: (2019)

Nghiên cứu chế biến các sản phẩm giàu protein từ cá lóc (Channa striata) nuôi :
av: Võ, Hoàng Ngân
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The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage :
av: Sarnes, Risa
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The global status of seaweed production, trade and utilization
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Sản xuất Surimi từ cá tra
av: Phạm, Văn Hậu
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Thu nhận protein, chất màu từ phế liệu thủy sản và ứng dụng
av: Trang, Sĩ Trung
Publicerad: (2016)

Phát triển sản phẩm giá trị gia tăng bổ sung rau từ thịt dè cá tra :
av: Lâm, Hoà Hưng
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Seaweeds and their uses in Japan
av: Okazaki, Akio
Publicerad: (1971)

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

Nghiên cứu sản xuất thịt cá basa dồn củ sen đông lạnh
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Sixth World Congress on Seafood safety, quality and trade :
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Fish and fished products hazards and controls guidance
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Data processing in Japan
av: Welke, H. J.
Publicerad: (1982)

Cocoa production and processing technology
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Japanese laws and ordinances concerning patents, trade-marks, designs and utility models
Publicerad: (1930)

Báo cáo so sánh hiệu quả sử dụng năng lượng của ngành chế biến thủy sản tại Việt nam
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Fisheries processing :
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Japan industry

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Assurance of seafood quality
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Cocoa processing methods for the production of high quality cocoa in Vietnam :
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The story of pearls
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Atlas of Japan :
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Vanishing Japan :
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