Citation
Tay, Keong Siew and Kok, Law Yean and Ng, Kum Weng and Yasuda, H. and Miyake, Y. (1995) Ingredients of new fishery products. [Proceedings Paper]
Abstract
The new fishery products reported here are the surimi-based products because of its recent development and impact worldwide. The history of the surimi-based products originated from Japanese kamaboko are mentioned. The paper presents the types of ingredients for these products and discuss the changes in ingredient according to religious requirement (Halal) and importing countries regulations. The author concludes the report with the future trend of ingredients.
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Abstract
The new fishery products reported here are the surimi-based products because of its recent development and impact worldwide. The history of the surimi-based products originated from Japanese kamaboko are mentioned. The paper presents the types of ingredients for these products and discuss the changes in ingredient according to religious requirement (Halal) and importing countries regulations. The author concludes the report with the future trend of ingredients.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | surimi |
| AGROVOC Term: | fishery products |
| AGROVOC Term: | ingredients |
| AGROVOC Term: | food processing |
| AGROVOC Term: | Product development |
| AGROVOC Term: | food industry |
| AGROVOC Term: | processed foods |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 18 Nov 2025 08:01 |
| Last Modified: | 18 Nov 2025 08:01 |
| URI: | http://webagris.upm.edu.my/id/eprint/1505 |
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