Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch
Summaries (En, Fr)
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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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unfao:7903552014-12-22T12:10:18ZProduction, acceptability and storage characteristics of spiced minced fish cakes from by-catch 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) textRome (Italy) FAO1993 Summaries (En, Fr)Summaries (En, Fr)MINCED FISHFISH PROCESSINGKEEPING QUALITYBYCATCHPOISSON HACHETRAITEMENT DU POISSONAPTITUDE A LA CONSERVATIONPESCADO PICADOELABORACION DEL PESCADOAPTITUD PARA LA CONSERVACIONCAPTURE ACCESSOIREDESCARTESProceedings 340867-961URN:ISBN:9250033532 |
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biblioteca |
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Europa del Sur |
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David Lubin Memorial Library of FAO |
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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 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 |
spellingShingle |
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 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 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) Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
description |
Summaries (En, Fr) |
format |
Texto |
topic_facet |
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 |
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) 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) |
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) 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) |
author_sort |
Akande, G.R. |
title |
Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
title_short |
Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
title_full |
Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
title_fullStr |
Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
title_full_unstemmed |
Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
title_sort |
production, acceptability and storage characteristics of spiced minced fish cakes from by-catch |
publisher |
Rome (Italy) FAO |
publishDate |
1993 |
work_keys_str_mv |
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