Evaluation of the keeping quality of smoked fish (in Nigeria)

Evaluation of the keeping quality of smoked fish (in Nigeria)

Includes discussion; 4 tables; 3 ref.; Summary (En)

Saved in:
Bibliographic Details
Main Authors: Adebona, M.B., FAO, Bangkok (Thailand). Regional Office for Asia and the Far East eng, Symposium on Fish Utilization Technology and Marketing in the IPFC Region eng 8 Mar 1978 Manila (Philippines)
Format: Texto biblioteca
Language:
Published: Bangkok (Thailand) FAO 1978
Subjects:FI IPFC, SMOKED FISH, FISH PROCESSING, QUALITY CONTROLS, TILAPIA, QUALITY, STORAGE, SMOKING, PACKAGING, FOODS, ANALYTICAL METHODS, POISSON FUME, TRAITEMENT DU POISSON, CONTROLE DE QUALITE, PESCADO AHUMADO, ELABORACION DEL PESCADO, CONTROL DE CALIDAD, QUALITE, STOCKAGE, FUMAGE, CONDITIONNEMENT, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, CALIDAD, ALMACENAMIENTO, AHUMADO, EMPAQUETADO, ALIMENTOS, TECNICAS ANALITICAS,
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Includes discussion; 4 tables; 3 ref.; Summary (En)

Similar Items