ShareSALMON, A PRODUCT WITH A FUTURE.
LE SAUMON : UN PRODUIT PORTEUR.
Author(s) : ELMAN F.
Type of article: Article
Summary
BRIEF DESCRIPTION OF SALMON PRODUCTION SEQUENCE: CATCH, INDUSTRIAL PROCESSING, DISTRIBUTION AND TYPES OF PRESENTATION. J.R.
Details
- Original title: LE SAUMON : UN PRODUIT PORTEUR.
- Record ID : 1986-1958
- Languages: French
- Source: Surgélation - n. 238
- Publication date: 1985/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: France; Statistics; Salmon; Fish; Precooked food; USA; Freezing; Smoking
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Smoke salmon processing in Japan: a new approach.
- Author(s) : RAMACHANDRAN A., TERUSHIGE M.
- Date : 1995/07
- Languages : English
- Source: Infofish int. - n. 4
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SALMONICULTURE ET FUMAGE.
- Author(s) : KNOCKAERT C.
- Date : 1991/02
- Languages : French
- Source: Equinoxe - n. 34
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Importance of autolysis and microbiological act...
- Author(s) : TRUELSTRUP-HANSEN L., GILL T., DREWES-RONTVED S., HUSS H. H.
- Date : 1996
- Languages : English
- Source: Food Res. int. - vol. 29 - n. 2
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SURVIVAL OF ANISAKIS IN COLD SMOKED SALMON.
- Author(s) : GARDINER M. A.
- Date : 1990
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 2-3
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Effects of freezing on the quality of cold-smok...
- Author(s) : RØRÅ A. M. B., EINEN O.
- Date : 2003/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 6
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