The other place to find is is the Canadian DFO library.
Andrew Strak
www.canfish.com
CATNO 235105
Title Curd reduction in canned salmon
Responsible Prepared for: Science Council of British Columbia;prepared by:
Division of Fisheries Technology, B.C. Research
Corporate Author B.C. Research. Division of Fisheries Technology
Imprint Vancouver, B.C. : Fisheries Technology Division, B.C. Research, 1979
Date 1979
Pagination iii, 30 p. : ill (col.)
Series Technical report (B.C. Research. Fisheries Technology Division);1
Descriptors processing fishery products;food technology;quality
control;canned products;salmon fisheries;fishery products
Numbers TECRBCRFTD
Language eng
----- Original Message -----
From: "Luis Denit Duval" <ldduval@unity.ncsu.edu>
To: <seafood@ucdavis.edu>
Sent: Thursday, June 22, 2000 5:54 PM
Subject: Curd formation
>
> Dear group,
>
> I would realy appreciate if someone could provide me references where I
> can get information about curd formation in canned tuna (tuna chunks).
>
> Thanks in advance for your help.
>
> Maria Duval
>
>
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