Trends in processing methods of tuna for consumer acceptability in Nigeria

Akande, G.R.; FAO, Rome (Italy). Fishery Industries Div. eng; Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana); Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)); FAO, Rome (Italy). Div. des Industries de la Peche fre; Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)

Trends in processing methods of tuna for consumer acceptability in Nigeria

Summaries (En, Fr)

Saved in:

Bibliographic Details
Main Authors:	Akande, G.R., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 1993
Subjects:	TUNA, FISH PROCESSING, PROXIMATE COMPOSITION, INGREDIENTS, CANNED FISH, MINCED FISH, FISH MEAL, QUALITY, THON, TRAITEMENT DU POISSON, ATUN, ELABORACION DEL PESCADO, COMPOSITION GLOBALE, INGREDIENT, CONSERVE DE POISSON, POISSON HACHE, FARINE DE POISSON, QUALITE, COMPOSICION APROXIMADA, INGREDIENTES, PESCADO EN CONSERVA, PESCADO PICADO, HARINA DE PESCADO, CALIDAD,
Tags:	Add Tag No Tags, Be the first to tag this record!

id	unfao:790354
record_format	koha
spelling	unfao:7903542014-12-22T12:10:18ZTrends in processing methods of tuna for consumer acceptability in Nigeria Akande, G.R. FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana) Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)) FAO, Rome (Italy). Div. des Industries de la Peche fre Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana) textRome (Italy) FAO1993 Summaries (En, Fr)Summaries (En, Fr)TUNAFISH PROCESSINGPROXIMATE COMPOSITIONINGREDIENTSCANNED FISHMINCED FISHFISH MEALQUALITYTHONTRAITEMENT DU POISSONATUNELABORACION DEL PESCADOCOMPOSITION GLOBALEINGREDIENTCONSERVE DE POISSONPOISSON HACHEFARINE DE POISSONQUALITECOMPOSICION APROXIMADAINGREDIENTESPESCADO EN CONSERVAPESCADO PICADOHARINA DE PESCADOCALIDADProceedings 340867-961URN:ISBN:9250033532
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea Fisico
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	TUNA FISH PROCESSING PROXIMATE COMPOSITION INGREDIENTS CANNED FISH MINCED FISH FISH MEAL QUALITY THON TRAITEMENT DU POISSON ATUN ELABORACION DEL PESCADO COMPOSITION GLOBALE INGREDIENT CONSERVE DE POISSON POISSON HACHE FARINE DE POISSON QUALITE COMPOSICION APROXIMADA INGREDIENTES PESCADO EN CONSERVA PESCADO PICADO HARINA DE PESCADO CALIDAD TUNA FISH PROCESSING PROXIMATE COMPOSITION INGREDIENTS CANNED FISH MINCED FISH FISH MEAL QUALITY THON TRAITEMENT DU POISSON ATUN ELABORACION DEL PESCADO COMPOSITION GLOBALE INGREDIENT CONSERVE DE POISSON POISSON HACHE FARINE DE POISSON QUALITE COMPOSICION APROXIMADA INGREDIENTES PESCADO EN CONSERVA PESCADO PICADO HARINA DE PESCADO CALIDAD
spellingShingle	TUNA FISH PROCESSING PROXIMATE COMPOSITION INGREDIENTS CANNED FISH MINCED FISH FISH MEAL QUALITY THON TRAITEMENT DU POISSON ATUN ELABORACION DEL PESCADO COMPOSITION GLOBALE INGREDIENT CONSERVE DE POISSON POISSON HACHE FARINE DE POISSON QUALITE COMPOSICION APROXIMADA INGREDIENTES PESCADO EN CONSERVA PESCADO PICADO HARINA DE PESCADO CALIDAD TUNA FISH PROCESSING PROXIMATE COMPOSITION INGREDIENTS CANNED FISH MINCED FISH FISH MEAL QUALITY THON TRAITEMENT DU POISSON ATUN ELABORACION DEL PESCADO COMPOSITION GLOBALE INGREDIENT CONSERVE DE POISSON POISSON HACHE FARINE DE POISSON QUALITE COMPOSICION APROXIMADA INGREDIENTES PESCADO EN CONSERVA PESCADO PICADO HARINA DE PESCADO CALIDAD Akande, G.R. FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana) Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)) FAO, Rome (Italy). Div. des Industries de la Peche fre Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana) Trends in processing methods of tuna for consumer acceptability in Nigeria
description	Summaries (En, Fr)
format	Texto
topic_facet	TUNA FISH PROCESSING PROXIMATE COMPOSITION INGREDIENTS CANNED FISH MINCED FISH FISH MEAL QUALITY THON TRAITEMENT DU POISSON ATUN ELABORACION DEL PESCADO COMPOSITION GLOBALE INGREDIENT CONSERVE DE POISSON POISSON HACHE FARINE DE POISSON QUALITE COMPOSICION APROXIMADA INGREDIENTES PESCADO EN CONSERVA PESCADO PICADO HARINA DE PESCADO CALIDAD
author	Akande, G.R. FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana) Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)) FAO, Rome (Italy). Div. des Industries de la Peche fre Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
author_facet	Akande, G.R. FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana) Ozor, P. (Nigerian Inst. for Oceanography and Marine Research, Lagos (Nigeria)) FAO, Rome (Italy). Div. des Industries de la Peche fre Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
author_sort	Akande, G.R.
title	Trends in processing methods of tuna for consumer acceptability in Nigeria
title_short	Trends in processing methods of tuna for consumer acceptability in Nigeria
title_full	Trends in processing methods of tuna for consumer acceptability in Nigeria
title_fullStr	Trends in processing methods of tuna for consumer acceptability in Nigeria
title_full_unstemmed	Trends in processing methods of tuna for consumer acceptability in Nigeria
title_sort	trends in processing methods of tuna for consumer acceptability in nigeria
publisher	Rome (Italy) FAO
publishDate	1993
work_keys_str_mv	AT akandegr trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria AT faoromeitalyfisheryindustriesdiveng trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria AT expertconsultationonfishtechnologyinafricaeng2225oct1991accraghana trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria AT ozorpnigerianinstforoceanographyandmarineresearchlagosnigeria trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria AT faoromeitalydivdesindustriesdelapechefre trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria AT consultationdexpertssurlatechnologiedupoissonenafriquefre2225oct1991accraghana trendsinprocessingmethodsoftunaforconsumeracceptabilityinnigeria
_version_	1768408183670308864

Trends in processing methods of tuna for consumer acceptability in Nigeria

Similar Items

Resource Map