Composition and quality of squid and cuttle fish as affected by hot smoking and subsequent frozen storage
Summary (En)
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Main Authors: | , , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1998
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Subjects: | SQUIDS, CUTTLEFISH, PROXIMATE COMPOSITION, SMOKING, FROZEN STORAGE, MICROBIOLOGICAL ANALYSIS, ORGANOLEPTIC PROPERTIES, KEEPING QUALITY, EVALUATION, CALMAR, SEICHE, COMPOSITION GLOBALE, FUMAGE, STOCKAGE CONGELE, CALAMAR, SEPIA (MOLUSCO), COMPOSICION APROXIMADA, AHUMADO, ALMACENAMIENTO CONGELADO, ANALYSE MICROBIOLOGIQUE, PROPRIETE ORGANOLEPTIQUE, APTITUDE A LA CONSERVATION, ANALISIS MICROBIOLOGICO, PROPIEDADES ORGANOLEPTICAS, APTITUD PARA LA CONSERVACION, EVALUACION, |
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Summary: | Summary (En) |
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