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Surimi and fish-mince products

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Fish Processing Technology

Abstract

The vast growth of surimi-based products in the USA and Europe has engendered a belief that everyone in the food industry knows what ‘surimi’ is. However, like that other buzz word of the 80s, ‘biotechnology’, everyone knows what they mean by surimi because they all have their own definitions.

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Authors
  1. G. M. Hall
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  2. N. H. Ahmad
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Editors and Affiliations

  1. Food Engineering and Biotechnology Group, Loughborough University, Ashby Road, LE11 3TU, Loughborough, Leicestershire, UK

    G. M. Hall (Lecturer) (Lecturer)

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© 1997 Chapman & Hall

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Hall, G.M., Ahmad, N.H. (1997). Surimi and fish-mince products. In: Hall, G.M. (eds) Fish Processing Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1113-3_3

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  • DOI: https://doi.org/10.1007/978-1-4613-1113-3_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8423-9

  • Online ISBN: 978-1-4613-1113-3

  • eBook Packages: Springer Book Archive

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