Surumi

From: samuel joseph (seatechtrade@hotmail.com)
Date: Thu Sep 11 2008 - 09:01:43 PDT

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Dear All,

I would like to learn about Surumi. The physical organoleptic charecterestics, the chemical and microbiological standards. Parameters like gel strength, transparency, grades of surumi etc.

Also inspection of Surumi.

Thanks in advance,

Samuel.
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Next message: Rippen, Thomas E.: "RE: Blueing meat in pasteurized crab"
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