Some techniques of smoking fish applicable in the Mediterranean area
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| Main Author: | |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO
1971
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| Subjects: | FI GFCM, DESIGN, FACTORIES, EQUIPMENT, FISHES, SMOKING, METHODS, FISHERY PRODUCTS, PROCESSING, SMOKED FISH, FRESHWATER FISHES, EELS, SALTWATER FISHES, SHELLFISH, CONCEPTION, USINE, MATERIEL, POISSON (ANIMAL), FUMAGE, DISENO, FABRICAS, EQUIPO, PECES, AHUMADO, METHODE, PRODUIT DE LA PECHE, TRAITEMENT, POISSON FUME, POISSON D'EAU DOUCE, ANGUILLE, POISSON DE MER, COQUILLAGES ET CRUSTACES, METODOS, PRODUCTOS PESQUEROS, PROCESAMIENTO, PESCADO AHUMADO, PECES DE AGUA DULCE, ANGUILA, PECES MARINOS, MARISCOS, |
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