Re: Surumi

From: Naim Montazeri Djouybari, Mr (naim.montazeri@gmail.com)
Date: Thu Sep 11 2008 - 09:53:27 PDT

Next message: Enrique Bertullo: "Re: Surumi"

Previous message: Rippen, Thomas E.: "RE: Blueing meat in pasteurized crab"
In reply to: samuel joseph: "Surumi"
Next in thread: Enrique Bertullo: "Re: Surumi"
Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

Samuel,

One of the best sources I can suggest is:
http://surimischool.org/

Rgds,
~ Naim

On Thu, Sep 11, 2008 at 7:31 PM, samuel joseph <seatechtrade@hotmail.com>wrote:

> 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.
>
> ------------------------------
> Invite your mail contacts to join your friends list with Windows Live
> Spaces. It's easy! Try it!<http://spaces.live.com/spacesapi.aspx?wx_action=create&wx_url=/friends.aspx&mkt=en-us>
>

Next message: Enrique Bertullo: "Re: Surumi"
Previous message: Rippen, Thomas E.: "RE: Blueing meat in pasteurized crab"
In reply to: samuel joseph: "Surumi"
Next in thread: Enrique Bertullo: "Re: Surumi"
Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

This archive was generated by hypermail 2b29 : Thu Sep 11 2008 - 09:59:01 PDT