Principles of salting and drying hake (in Latin America)
5 tables, graphs; 34 ref.; Summaries (En, Es)
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1978
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| Subjects: | FISH, PRESERVATION, BRINING, DRYING, MERLUCCIUS, HAKES, FISH PROCESSING, DRIED FISH, SALTED FISH, FOODS, CHEMISTRY, MICROORGANISMS, STORAGE, FATS, OXIDATION, POISSON (ALIMENT), SALAGE, SECHAGE, MERLU, TRAITEMENT DU POISSON, PESCADO, PRESERVACION, SALAZON, SECADO, MERLUZA, ELABORACION DEL PESCADO, POISSON SECHE, POISSON SALE, PRODUIT ALIMENTAIRE, CHIMIE, MICROORGANISME, STOCKAGE, CORPS GRAS, OXYDATION, PESCADO SECO, PESCADO SALADO, ALIMENTOS, QUIMICA, MICROORGANISMOS, ALMACENAMIENTO, GRASAS, OXIDACION, |
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