Quality of extruded food product made from corn, rice and fish flour mixture
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Rome (Italy) FAO
1997
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| Subjects: | FI APFIC, FOODS, EXTRUSION, MAIZE, RICE, FISH MEAL, QUALITY, ORGANOLEPTIC PROPERTIES, CHEMICOPHYSICAL PROPERTIES, PROXIMATE COMPOSITION, SNACK FOODS, PRODUIT ALIMENTAIRE, MAIS, RIZ, FARINE DE POISSON, QUALITE, ALIMENTOS, MAIZ, ARROZ, HARINA DE PESCADO, CALIDAD, PROPRIETE ORGANOLEPTIQUE, PROPRIETE PHYSICOCHIMIQUE, COMPOSITION GLOBALE, SNACKS, PROPIEDADES ORGANOLEPTICAS, PROPIEDADES FISICOQUIMICAS, COMPOSICION APROXIMADA, APERITIVOS, |
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unfao:8079122014-12-22T12:10:18ZQuality of extruded food product made from corn, rice and fish flour mixture Fawzya, Y.N. (Slipi Research Station for Marine Fishery, Jakarta (Indonesia)) FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Rufina, M. Sugiyono Irianto, H.E. James, D.G. (ed.) textRome (Italy) FAO1997 Summary (En)Summary (En)FI APFICFOODSEXTRUSIONMAIZERICEFISH MEALQUALITYORGANOLEPTIC PROPERTIESCHEMICOPHYSICAL PROPERTIESPROXIMATE COMPOSITIONSNACK FOODSPRODUIT ALIMENTAIREEXTRUSIONMAISRIZFARINE DE POISSONQUALITEALIMENTOSEXTRUSIONMAIZARROZHARINA DE PESCADOCALIDADPROPRIETE ORGANOLEPTIQUEPROPRIETE PHYSICOCHIMIQUECOMPOSITION GLOBALESNACKSPROPIEDADES ORGANOLEPTICASPROPIEDADES FISICOQUIMICASCOMPOSICION APROXIMADAAPERITIVOSSummary report of and papers presented at the tenth session of the Working Party on Fish Technology and MarketingURN:ISBN:9251040354 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
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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 |
FI APFIC FOODS EXTRUSION MAIZE RICE FISH MEAL QUALITY ORGANOLEPTIC PROPERTIES CHEMICOPHYSICAL PROPERTIES PROXIMATE COMPOSITION SNACK FOODS PRODUIT ALIMENTAIRE EXTRUSION MAIS RIZ FARINE DE POISSON QUALITE ALIMENTOS EXTRUSION MAIZ ARROZ HARINA DE PESCADO CALIDAD PROPRIETE ORGANOLEPTIQUE PROPRIETE PHYSICOCHIMIQUE COMPOSITION GLOBALE SNACKS PROPIEDADES ORGANOLEPTICAS PROPIEDADES FISICOQUIMICAS COMPOSICION APROXIMADA APERITIVOS FI APFIC FOODS EXTRUSION MAIZE RICE FISH MEAL QUALITY ORGANOLEPTIC PROPERTIES CHEMICOPHYSICAL PROPERTIES PROXIMATE COMPOSITION SNACK FOODS PRODUIT ALIMENTAIRE EXTRUSION MAIS RIZ FARINE DE POISSON QUALITE ALIMENTOS EXTRUSION MAIZ ARROZ HARINA DE PESCADO CALIDAD PROPRIETE ORGANOLEPTIQUE PROPRIETE PHYSICOCHIMIQUE COMPOSITION GLOBALE SNACKS PROPIEDADES ORGANOLEPTICAS PROPIEDADES FISICOQUIMICAS COMPOSICION APROXIMADA APERITIVOS |
| spellingShingle |
FI APFIC FOODS EXTRUSION MAIZE RICE FISH MEAL QUALITY ORGANOLEPTIC PROPERTIES CHEMICOPHYSICAL PROPERTIES PROXIMATE COMPOSITION SNACK FOODS PRODUIT ALIMENTAIRE EXTRUSION MAIS RIZ FARINE DE POISSON QUALITE ALIMENTOS EXTRUSION MAIZ ARROZ HARINA DE PESCADO CALIDAD PROPRIETE ORGANOLEPTIQUE PROPRIETE PHYSICOCHIMIQUE COMPOSITION GLOBALE SNACKS PROPIEDADES ORGANOLEPTICAS PROPIEDADES FISICOQUIMICAS COMPOSICION APROXIMADA APERITIVOS FI APFIC FOODS EXTRUSION MAIZE RICE FISH MEAL QUALITY ORGANOLEPTIC PROPERTIES CHEMICOPHYSICAL PROPERTIES PROXIMATE COMPOSITION SNACK FOODS PRODUIT ALIMENTAIRE EXTRUSION MAIS RIZ FARINE DE POISSON QUALITE ALIMENTOS EXTRUSION MAIZ ARROZ HARINA DE PESCADO CALIDAD PROPRIETE ORGANOLEPTIQUE PROPRIETE PHYSICOCHIMIQUE COMPOSITION GLOBALE SNACKS PROPIEDADES ORGANOLEPTICAS PROPIEDADES FISICOQUIMICAS COMPOSICION APROXIMADA APERITIVOS Fawzya, Y.N. (Slipi Research Station for Marine Fishery, Jakarta (Indonesia)) FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Rufina, M. Sugiyono Irianto, H.E. James, D.G. (ed.) Quality of extruded food product made from corn, rice and fish flour mixture |
| description |
Summary (En) |
| format |
Texto |
| topic_facet |
FI APFIC FOODS EXTRUSION MAIZE RICE FISH MEAL QUALITY ORGANOLEPTIC PROPERTIES CHEMICOPHYSICAL PROPERTIES PROXIMATE COMPOSITION SNACK FOODS PRODUIT ALIMENTAIRE EXTRUSION MAIS RIZ FARINE DE POISSON QUALITE ALIMENTOS EXTRUSION MAIZ ARROZ HARINA DE PESCADO CALIDAD PROPRIETE ORGANOLEPTIQUE PROPRIETE PHYSICOCHIMIQUE COMPOSITION GLOBALE SNACKS PROPIEDADES ORGANOLEPTICAS PROPIEDADES FISICOQUIMICAS COMPOSICION APROXIMADA APERITIVOS |
| author |
Fawzya, Y.N. (Slipi Research Station for Marine Fishery, Jakarta (Indonesia)) FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Rufina, M. Sugiyono Irianto, H.E. James, D.G. (ed.) |
| author_facet |
Fawzya, Y.N. (Slipi Research Station for Marine Fishery, Jakarta (Indonesia)) FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Rufina, M. Sugiyono Irianto, H.E. James, D.G. (ed.) |
| author_sort |
Fawzya, Y.N. (Slipi Research Station for Marine Fishery, Jakarta (Indonesia)) |
| title |
Quality of extruded food product made from corn, rice and fish flour mixture |
| title_short |
Quality of extruded food product made from corn, rice and fish flour mixture |
| title_full |
Quality of extruded food product made from corn, rice and fish flour mixture |
| title_fullStr |
Quality of extruded food product made from corn, rice and fish flour mixture |
| title_full_unstemmed |
Quality of extruded food product made from corn, rice and fish flour mixture |
| title_sort |
quality of extruded food product made from corn, rice and fish flour mixture |
| publisher |
Rome (Italy) FAO |
| publishDate |
1997 |
| work_keys_str_mv |
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| _version_ |
1768410514993446912 |