Preservation processes for ready-to-cook/serve fish and shell fish products at tropical temperatures

Preservation processes for ready-to-cook/serve fish and shell fish products at tropical temperatures

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Bibliographic Details
Main Authors: Ravindranathan Nair, R., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 24-27 Sep 1991 Sess. 8 Yogjakarta (Indonesia), Joseph, K.G., Unnikrishnan Nair, T.S., Mathen, C. (Central Inst. of Fisheries Technology, Calicut (India). Calicut Research Centre), Gopakumar, K.
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1992
Subjects:FI IPFC, FISH, SHELLFISH, PREPARED FOODS, PRESERVATION, ORGANOLEPTIC ANALYSIS, POISSON (ALIMENT), COQUILLAGES ET CRUSTACES, ALIMENT PREPARE, ANALYSE ORGANOLEPTIQUE, PESCADO, MARISCOS, ALIMENTOS PREPARADOS, PRESERVACION, ANALISIS ORGANOLEPTICO,
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