Value Addition of Fish in Jammu and Kashmir: A Review
Shahwar Siddiqui,
Humera Afshan,
Salman Hashmi
et al.
Abstract:Globally, there is a growing need for diverse value-added food items. Value Addition refers to "any additional activity that in one way or another changes the nature of a product thus adding to its value at the time of sale". Three distinct traditional fish preservation procedures identified in Jammu & Kashmir are smoking, sun drying, and pickling collectively called as Curing. Cured fish consumption is higher in locations with restricted access to fresh fish, such as interior markets and hilly areas. This… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.