This book investigates the technological processes and applications of surimi, a processed fish paste product. It details the scientific principles behind surimi production, including raw material selection, processing techniques, and product formulation. The work aims to provide a comprehensive overview for those involved in the seafood industry, food science, and related research fields.

This text is recognized as a technical reference within the field of seafood processing and surimi technology. It is likely to be valued by industry professionals and researchers for its detailed scientific and technical information. The book's focus on the specific technology of surimi suggests it serves as a foundational resource for understanding its production and applications.