Curing methods. 2 - Salting and smoking.
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Format: | Texto biblioteca |
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1955
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Subjects: | FISHERY MANAGEMENT, SMOKING, BRINING, FISH, PRESERVATION, FISHERY PRODUCTS, PROCESSING, GESTION DES PECHES, FUMAGE, SALAGE, POISSON (ALIMENT), PRODUIT DE LA PECHE, TRAITEMENT, ADMINISTRACION PESQUERA, AHUMADO, SALAZON, PESCADO, PRESERVACION, PRODUCTOS PESQUEROS, PROCESAMIENTO, |
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