Share
IIR document
EXPANDING US FISHERIES IN THE NORTHEAST PACIFIC AND THE BERING SEA.
Author(s) : NELSON R. W., DASSOW J. A.
Summary
THE ENORMOUS POLLOCK (THERAGRA CHALCOGRAMMA) STOCK IN ALASKA WATERS IS THE PRIMARY RESOURCE FOR DEVELOPMENT OF A LARGE-SCALE BOTTOM-FISH INDUSTRY IN ALASKA. ALTHOUGH A MUCH SMALLER RESOURCE, PACIFIC COD (GADUS MACROCEPHALUS) HAS GOOD POTENTIAL FOR DEVELOPMENT.
Available documents
Format PDF
Pages: 1981-4
This document is to be digitised and will be available within 10 working days
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: EXPANDING US FISHERIES IN THE NORTHEAST PACIFIC AND THE BERING SEA.
- Record ID : 1983-0554
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (69)
See the conference proceedings
Indexing
- Themes: Fish and fish product
- Keywords: Pacific; Fish; Cod
-
PROTEIN CHANGES DURING FROZEN STORAGE OF COD.
- Author(s) : LAIRD W. M., MACKIE I. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
INVESTIGATIONS INTO FROZEN ALASKA POLLOCK (THER...
- Author(s) : KARL H., MANTHEY M., SCHREIBER W.
- Date : 1983/05
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 5
View record
-
MICROBIOLOGICAL ANALYSIS OF READY-TO-USE COD FI...
- Author(s) : PELLEGRINO C., GIACCONE V., PONZONI N.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 262
View record
-
CADMIUM DETERMINATION OF FROZEN COD: AN INTERLA...
- Author(s) : SLABYJ B. M.
- Date : 1983/02
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 2
View record
-
Bacterial and autolytic changes in water retent...
- Author(s) : MUYONGA J. H., REGENSTEIN J. M.
- Date : 1997/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 6
View record