Conserver et transformer le poisson
Summary (En)
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Main Authors: | , |
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Format: | Texto biblioteca |
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Paris (France) Ministere de la Cooperation/GRET
1993
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Subjects: | FISH PROCESSING, ARTISANAL FISHERIES, FISH, FOOD CONSUMPTION, SOCIOECONOMIC ENVIRONMENT, BRINING, DRYING, SMOKING, FERMENTATION, HEAT STERILIZING, PICKLING, APPROPRIATE TECHNOLOGY, EQUIPMENT, PRESERVATION, Pêche artisanale, Poisson (aliment), Consommation alimentaire, Environnement socioéconomique, Salage, Séchage, Fumage, Fermentation, Stérilisation thermique, Saumurage, Technologie appropriée, Matériel, Préservation, Traitement du poisson, Pesca artesanal, Pescado, Consumo de alimentos, Entorno socioeconómico, Salazón, Secado, Ahumado, Fermentación, Esterilización térmica, Encurtido (proceso), Tecnología apropiada, Equipo, Preservación, Elaboración del pescado, |
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