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ANGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO.B. 6, Bet Dagan, Israel
BAKER, R.C., Food Science and Marketing Institute, Cornell University, 100 Rice Hall, Ithaca, New York, United States
The weight proportions and proximate composition of fillets and remains after filleting of carp, silver carp and hake were investigated with a view to further processing of these fish, which are usually sold whole or gutted in the fresh or frozen state. From the percentage of fillets obtainable, the proximate composition of the fillets, the remains after filleting, and the organoleptic qualities of the flesh, it is concluded that hake and silver carp fillets, and a combination of their deboned flesh, offer good possibilities for producing high‐quality convenience products that could lead to increased consumption of these fish in Israel. Copyright © 1977, Wiley Blackwell. All rights reserved
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A study of the composition of three popular varieties of fish in Israel, with a view towards further processing
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ANGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO.B. 6, Bet Dagan, Israel
BAKER, R.C., Food Science and Marketing Institute, Cornell University, 100 Rice Hall, Ithaca, New York, United States
A study of the composition of three popular varieties of fish in Israel, with a view towards further processing
The weight proportions and proximate composition of fillets and remains after filleting of carp, silver carp and hake were investigated with a view to further processing of these fish, which are usually sold whole or gutted in the fresh or frozen state. From the percentage of fillets obtainable, the proximate composition of the fillets, the remains after filleting, and the organoleptic qualities of the flesh, it is concluded that hake and silver carp fillets, and a combination of their deboned flesh, offer good possibilities for producing high‐quality convenience products that could lead to increased consumption of these fish in Israel. Copyright © 1977, Wiley Blackwell. All rights reserved
Scientific Publication
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