La transformation artisanale au Senegal: salubrite des sites et qualite hygienique des produits
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| Format: | Texto biblioteca |
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(Dakar) (Senegal) Pro-Peche/ATEPAS
1992
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| Subjects: | FISH PROCESSING, FISH PRODUCTS, FOOD HYGIENE, ARTISANAL FISHERIES, SITE FACTORS, CONTAMINATION, HYGIENE, QUALITY, PLANNING, TRAITEMENT DU POISSON, PRODUIT A BASE DE POISSON, HYGIENE DES ALIMENTS, ELABORACION DEL PESCADO, PRODUCTOS DERIVADOS DEL PESCADO, HIGIENE DE LOS ALIMENTOS, PECHE ARTISANALE, FACTEUR LIE AU SITE, QUALITE, PLANIFICATION, PESCA ARTESANAL, CARACTERISTICAS DEL SITIO, CONTAMINACION, HIGIENE, CALIDAD, PLANIFICACION, |
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