Seafood
Surimi and Surimi Seafood, Second Edition, published in March 2005 products
Taylor & Francis Online
Oregon State University Surimi Technology School
Surimi School
A History of Surimi's Development (in Japanese)
The Evolution of the Surimi-Making Process (1961/1970/current) (in Japanese)
The Making of Surimi (illustrated, in Japanese)
surimi
Thermally-induced interactions in fish muscle proteins (Why does surimi form a gel?) dal surimi
filenotfound - Food Science Program, Department of Process Engineering and Applied Science
Food Reference Facts & Trivia: Surimi html
Food Facts & Trivia: Surimi
A surimi FAQ
How to make ''surströmming'' at home (you may not want to try it anyway)
surstr�mming@Everything2.com
Svenskexportmat.se - Swedish company that sells, among other Swedish products, surströmming world wide.
Svensk Mat
Wedins - A Surströmming producer
English
Advisory Chart, Consumption of Maine Saltwater Fish and Lobster Tomalley for Pregnant Women and Children maine fish saltwater
Warning about Eating Saltwater Fish and Lobster Tomalley
-Maine Environmental Health Unit
Atlantic Veterinary College Lobster Science Centre background
AVC Lobster Science Centre - Background
Paralytic Shellfish Poison
eMedicine - Toxicity, Shellfish : Article by Thomas Arnold, MD
Effect of cooking on the concentration of toxins associated with paralytic shellfish poison in lobster hepatopancreas entrez query
Entrez PubMed
Distribution map and more earth leeds shoal
Fishbase.org entry for ''Merlangius merlangus'' summary
Previous page
This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia articles :
Surimi , Surströmming , Tomalley , Whiting (fish) , .
If you use exact copy or modified of this article you should preserve above paragraph and put also : It uses material from
the Froola link list about "Seafood".