ShareSmoke salmon processing in Japan: a new approach.
Author(s) : RAMACHANDRAN A., TERUSHIGE M.
Type of article: Article
Summary
Consumer preference for smoked salmon has shifted from the very salty and dried product to one with low salt, soft texture and high moisture content. A new approach to smoking has evolved as a result.
Details
- Original title: Smoke salmon processing in Japan: a new approach.
- Record ID : 1997-0357
- Languages: English
- Subject: Figures, economy
- Source: Infofish int. - n. 4
- Publication date: 1995/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Date : 1997/08
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The fisheries and aquaculture sector of Pakistan.
- Author(s) : BHATTI Z.
- Date : 2012/09
- Languages : English
- Source: Infofish International - n. 5
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