Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch
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: | MINCED FISH, FISH PROCESSING, KEEPING QUALITY, BYCATCH, POISSON HACHE, TRAITEMENT DU POISSON, APTITUDE A LA CONSERVATION, PESCADO PICADO, ELABORACION DEL PESCADO, APTITUD PARA LA CONSERVACION, CAPTURE ACCESSOIRE, DESCARTES, |
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