Estudio preliminar de factibilidad de productos no tradicionales a base de atun
Saved in:
Main Authors: | Perovic, V. 188057, FAO, Rome (Italy). Depto. de Pesca y Acuicultura spa 185024 |
---|---|
Format: | Texto biblioteca |
Language: | spa |
Published: |
Roma (Italy) FAO
1987
|
Subjects: | TUNA, FISH PRODUCTS, FOOD TECHNOLOGY, ORGANOLEPTIC ANALYSIS, THON, PRODUIT A BASE DE POISSON, TECHNOLOGIE ALIMENTAIRE, ATUN, PRODUCTOS DERIVADOS DEL PESCADO, TECNOLOGIA DE LOS ALIMENTOS, ANALYSE ORGANOLEPTIQUE, ANALISIS ORGANOLEPTICO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Surimi: una alternativa en la utilizacion de especies subexplotadas
by: Avdalov, N., et al.
Published: (1989) -
Proximate composition, microbiological and sensory evaluation of canned skipjack tuna (Katsuwonus pelamis) stored at ambient and accelerated temperatures
by: Akande, G.R., et al.
Published: (1989) -
Proximate composition, microbiological and sensory evaluation of canned skipjack tuna (Katsuwonus pelamis) stored at ambient and accelerated temperatures
by: Akande, G.R., et al.
Published: (1988) -
Desarrollo experimental de nuevos productos de atun en Mexico
by: Diaz Lopez, M.L. (Instituto Nacional de la Pesca, Mexico City (Mexico)), et al.
Published: (1992) -
Produccion de Productos Elaborados a Base de Carne de Atun. Informe
by: FAO, Rome (Italy). Fisheries Dept. eng
Published: (1987)