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2Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storageby Okonkwo, T.M., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Obanu, Z.A., Okotete, I.O. (Nigeria Univ., Nsukka (Nigeria)), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Published 1993Texto bibliotecaFAO IT -
3The safety of traditionally smoked fish products with respect to Staphylococcus aureus, Escherichia coli and Apergillus flavus The safety of traditionally smoked fish products with respect to Staphylococcus aureus, Escherichia coli and Apergillus flavusby Okonkwo, T.M., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Obanu, Z.A., Oludusin, A.O. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Sciences and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Published 1993Texto bibliotecaFAO IT