Reprocessing of commercially cured fish for better quality and shelf life
Summary (En)
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| Main Authors: | , , , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Rome (Italy) FAO
1992
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| Subjects: | FI IPFC, SALTED FISH, FISH PROCESSING, KEEPING QUALITY, POISSON SALE, TRAITEMENT DU POISSON, APTITUDE A LA CONSERVATION, PESCADO SALADO, ELABORACION DEL PESCADO, APTITUD PARA LA CONSERVACION, |
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