Evaluation of the keeping quality of smoked fish (in Nigeria)
Includes discussion; 4 tables; 3 ref.; Summary (En)
Saved in:
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!
|
Similar Items
-
A smoked minced tilapia product with enhanced keeping qualities
by: Obileye, T., et al.
Published: (1978) -
Report of second mission in fish processing, 5 January - 5 February 1988
by: Limpus, L.G.
Published: (1988) -
Fish smoking
by: McNeilly, C.J.F.
Published: (Feb ) -
Utilization and processing of carp
by: Guevara, G., et al.
Published: (Jul ) -
A technical and economic appraisal of artisanal smoking ovens in Ghana
by: Stroud, G.D. (Ministry of Agriculture, Fisheries and Food, Aberdeen (UK). Torry Research Station), et al.
Published: (1989)