Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch

Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch

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), Towuru, E.T., Ogbonna, C. (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: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,
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summaries (En, Fr)

Similar Items