Jae W. Park | Akateeminen Kirjakauppa

The production of surimi using various resources has continued to grow every year and new technology of isolating functional fish proteins, which provides a yield of theoretically achievable recovery, is likely to play a major role for the future of surimi. This second edition has been greatly expanded with new chapters on the isolation of functional fish proteins, new developments in Japan, sensory science, sanitation and HACCP, and microbiology and pasteurization. Most of the remaining chapters have also been extensively revised and expanded with newly updated information. The appendix features the Code of Practice for Frozen Surimi for further reference.