Causes of spoilage of thermally processed fish in Morocco

Causes of spoilage of thermally processed fish in Morocco

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Bibliographic Details
Main Authors: Ababouch, L., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 21-25 Jan 1985 Lusaka (Zambia), Chouguer, L. (Institut Agronomique et Veterinaire Hassan II, Rabat (Morocco). Dept. de Microbiologie Alimentaire et Biotechnologie), Busta, F.F.
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1986
Subjects:FISH, CANNED PRODUCTS, MICROORGANISMS, DEGRADATION, BACTERIA, MICROBIOLOGICAL ANALYSIS, POISSON (ALIMENT), PRODUIT EN CONSERVE, PESCADO, PRODUCTOS ENLATADOS, MICROORGANISME, ANALYSE MICROBIOLOGIQUE, MICROORGANISMOS, DEGRADACION, ANALISIS MICROBIOLOGICO,
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