Studies on traditional and improved methods of smoking fish
Summaries (En, Fr)
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Main Authors: | Bhandary, C.S., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Ikeme, A.I., Obanu, Z.A. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 25-28 Apr 1988 Abidjan (Cote d'Ivoire) |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1989
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Subjects: | FISH, SMOKING, BRINING, ANALYTICAL METHODS, FRESHWATER FISHES, POISSON (ALIMENT), FUMAGE, PESCADO, AHUMADO, SALAGE, TECHNIQUE ANALYTIQUE, POISSON D'EAU DOUCE, SALAZON, TECNICAS ANALITICAS, PECES DE AGUA DULCE, |
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