Production, 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)

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

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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,
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id	unfao:790355
record_format	koha
spelling	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
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	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
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Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch

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