Trends in processing methods of tuna for consumer acceptability in Nigeria
Summaries (En, Fr)
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Main Authors: | , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1993
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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, |
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