Surimi Technology (Food Science and Technology)
Publisher: CRC | ISBN 0824784707 | Pages: 536 | PDF | 1992-02-24 | 5.2 MB
Surimiis it pseudo-crab, a tasteless paste, a repositioned fish protein concentrate, or is it even always made from fish? Since its explosive introduction to the Western palate scarcely over a decade ago, surimi has excited the imaginations of chefs and shoppers, technologists and marketers, fishermen and bankers. It has revitalized the American seafood industry by its demand for high technology and high quality control, and it promises to open markets for fisheries worldwide that otherwise were thought only fit for "industrial" uses.