The effect of different salting procedures and qualities of raw material on some nutrients during processing of salted-dried mackerel

The effect of different salting procedures and qualities of raw material on some nutrients during processing of salted-dried mackerel

Summary (En)

Saved in:
Bibliographic Details
Main Authors: Surono (National Centre for Fish Quality Control and Processing Technology Development, Jakarta (Indonesia)), 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), Taylor, K.D.A., Smith, G.
Format: Texto biblioteca
Language:
Published: Rome (Italy) FAO 1992
Subjects:FI IPFC, MACKEREL, BRINING, QUALITY, NUTRIENTS, DRIED FISH, CHEMICAL COMPOSITION, THIAMIN, LYSINE, MAQUEREAU, SALAGE, QUALITE, SUBSTANCE NUTRITIVE, CABALLA, SALAZON, CALIDAD, NUTRIENTES, POISSON SECHE, COMPOSITION CHIMIQUE, THIAMINE, PESCADO SECO, COMPOSICION QUIMICA, TIAMINA, LISINA,
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items