Traditional Processing Techniques and Products of Sea Cucumber: Historical Review

Author:

Li Jing,Zhang Tiantian

Publisher

Springer International Publishing

Reference18 articles.

1. Aprianto R, Amir N, Kasmiati M, Fahrul S, Tresnati J, Tuwo A, Nakajima M (2019) Economically important sea cucumber processing techniques in South Sulawesi, Indonesia. Earth Environ Sci 370:1–9. https://doi.org/10.1088/1755-1315/370/1/012082

2. Conand C (2018) Tropical Sea cucumber fisheries: changes during the last decade. Mar Pollut Bull 133:590–594. https://doi.org/10.1016/j.marpolbul.2018.05.014

3. Dai Y (1998) Sea cucumber trade between China and Southeast Asia in the 18th and 19th centuries. J Chinese Soc Econ His 4:71–81. Link: https://kns.cnki.net/kcms/detail/detail.aspx?FileName=ZSJY199804010&DbName=CJFQ1998

4. Hou Z, Wang M, Zhang J, Zhao Y, Wang Y, Wang G (2015) The research progress of sea cucumber processing technology. The Food Industry 36:248–252. Link: https://kns.cnki.net/kcms/detail/detail.aspx?FileName=SPGY201504076&DbName=CJFQ2015

5. Jun A (2015) Apostichopus japonicus: fisheries, trade, and foodways in Japan. Dev Aquac Fish Sci 39:399–421. https://doi.org/10.1016/B978-0-12-799953-1.00022-2

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