descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 1982 English Publisher:Informa UK LimitedJournal:C R C Critical Reviews in Food Science and Nutrition, volume 16, pages 383-419 (issn: 0099-0248,

Authors: Jan Raa; Asbjörn Gildberg; June N. Olley;

doi: 10.1080/10408398209527341

pmid: 7047081

Fish silage: A review

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Abstract

Based on a review of various production principles of fish silage, this paper discusses the prospects of introduction of this method, as an alternative to fish meal, to utilize low value fish and waste products, particularly in developing countries. The paper covers the biochemistry, microbiology, and nutritional aspects of fish silage, as well as production technology and economy.

Related Organizations

The Arctic University of Norway
Norway

Keywords

Silage, Swine, Fishes, Hydrogen-Ion Concentration, Animal Feed, Poultry, Food Preservation, Fermentation, Fish Products, Food Microbiology, Animals, Food Technology, Nutritive Value

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	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Top 10%