Effect of different methods of hot-smoking on the proximate composition and acceptability of lean and fatty fish
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Main Authors: | , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1989
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Subjects: | CROAKERS, MACKEREL, SMOKED FISH, NUTRITIVE VALUE, ORGANOLEPTIC PROPERTIES, SMOKING, QUALITY, LIPID CONTENT, TAMBOUR, MAQUEREAU, POISSON FUME, VALEUR NUTRITIVE, PROPRIETE ORGANOLEPTIQUE, CORVINA, CABALLA, PESCADO AHUMADO, VALOR NUTRITIVO, PROPIEDADES ORGANOLEPTICAS, FUMAGE, QUALITE, TENEUR EN LIPIDES, AHUMADO, CALIDAD, CONTENIDO DE LIPIDOS, |
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