| Subjects: | FISH,
PRESERVATION,
FISHERY PRODUCTS,
PROCESSING,
FISHES,
BOILING,
BRINING,
DRYING,
SMOKING,
FERMENTATION,
RAW MATERIALS,
CHEMICOPHYSICAL PROPERTIES,
EQUIPMENT,
MARKETING,
CONSUMERS,
FISH PASTES,
FISH EXTRACTS,
FISH PRODUCTS,
SEAWEEDS,
HUMAN NUTRITION,
POISSON (ALIMENT),
PRODUIT DE LA PECHE,
TRAITEMENT,
PESCADO,
PRESERVACION,
PRODUCTOS PESQUEROS,
PROCESAMIENTO,
POISSON (ANIMAL),
CUISSON A L'EAU,
SALAGE,
SECHAGE,
FUMAGE,
MATIERE PREMIERE,
PROPRIETE PHYSICOCHIMIQUE,
MATERIEL,
COMMERCIALISATION,
CONSOMMATEUR,
PATE DE POISSON,
EXTRAIT DE POISSON,
PRODUIT A BASE DE POISSON,
ALGUE MARINE,
NUTRITION HUMAINE,
PECES,
EBULLICION,
SALAZON,
SECADO,
AHUMADO,
FERMENTACION,
MATERIAS PRIMAS,
PROPIEDADES FISICOQUIMICAS,
EQUIPO,
MERCADEO,
CONSUMIDORES,
PASTAS DE PESCADO,
EXTRACTOS DE PESCADO,
PRODUCTOS DERIVADOS DEL PESCADO,
ALGAS MARINAS,
NUTRICION HUMANA, |
|---|
