Fish curing - small fish (fish curing - small fish)

Emissions generated by the activity within the product supply chain as described in ecoinvent v3.10. The product fish salted-cured and then canned in chromium steel or aluminium cans or packaged in glass containers or plastic barrels. The curing process involves fish processing salting maturing esterilisation and filling of containers and sealing of containers. https://db3.ecoinvent.org/images/2fcc5cc0-d2a3-4b53-88f7-feb3d379f456 Properties of cured small fish (anchovies): Wet mass: 0.89951 Dry mass: 0.68300 Water in wet mass: 0.21651 Water content: 0.317 Carbon content (fossil): 0 Carbon content (non-fossil): 0.476 Fat (kg): 0.04 Protein (kg): 0.3 Ash (kg): 0.02 Energy value (MJ/kg): 6.5 The cut-off classification is allocatable product. The activity type is ordinary transforming activity. The reference product amount is 1.