Transformation du poisson a petite echelle

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Bibliographic Details
Main Authors: Allal, M., Tropical Products Inst., London (United Kingdom) eng, Karnicki, Z.S., BIT, Geneva (Switzerland) fre
Format: Texto biblioteca
Language:
Published: Geneve (Switzerland) BIT 1991
Subjects:FAO ILO, UNEP, FISH PROCESSING, COOKING, DRIED FISH, FERMENTATION, SALTED FISH, SMOKED FISH, BOILING, CANNING, QUALITY CONTROLS, COST ANALYSIS, TRAITEMENT DU POISSON, ELABORACION DEL PESCADO, CUISSON, POISSON SECHE, POISSON SALE, POISSON FUME, CUISSON A L'EAU, MISE EN CONSERVE, CONTROLE DE QUALITE, ANALYSE DES COUTS, COCCION, PESCADO SECO, FERMENTACION, PESCADO SALADO, PESCADO AHUMADO, EBULLICION, ENVASADO, CONTROL DE CALIDAD, ANALISIS DE COSTOS,
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