Production, acceptability and storage characteristics of spiced minced fish cakes from by-catch
Summaries (En, Fr)
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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) |
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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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