ShareSummary
In 1995 the possibility for introducing and implementing initiatives on the quality front opened up for the Danish fish sector. The financial basis was the European Union structural fund for the fish sector. Three major projects funded from it are presented in the paper. The first project is the development and creation of a quality manual for fish retailers. The second project is the development of a programme for retailers to ensure that their products meet the health requirements. The third project is the promotion campaign for fish and shellfish in Denmark.
Details
- Original title: Transformation of scientific knowledge about quality for practical use in the Danish fish sector.
- Record ID : 1999-0321
- Languages: English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997/11/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Measurement; Denmark; Research; Quality; Fish
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Sensory evaluation in research of fish freshness.
- Author(s) : Ifremer, FIOM, MARTINSDOTTIR E.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Factor influencing on restoration of fish meat ...
- Author(s) : FUKUDA Y.
- Date : 2006
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 941
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Industrial thawing of block frozen fish product...
- Author(s) : HAUGLAND A., JOHANSEN S., MAGNUSSEN O. M.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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Multivariate data analysis used for investigati...
- Author(s) : Ifremer, FIOM, MARTENS M., JORGENSEN B. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Sensory analysis of fish.
- Author(s) : Ifremer, FIOM, NIELSEN J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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