Development of local smoke/dried shrimp for production of Royco bouillon cube
Summary (En)
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Main Authors: | , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
2005
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Subjects: | SMOKED FISH, PRAWNS AND SHRIMPS, INGREDIENTS, COOKING, FISH PROCESSING, Flavourings, Poisson fumé, Crevette, Ingrédient, Cuisson, Traitement du poisson, Aromatisant, Pescado ahumado, Gambas y camarones, Ingredientes, Cocción, Elaboración del pescado, Aromatizantes, |
Online Access: | http://www.fao.org/docrep/008/y9155b/y9155b00.htm |
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