Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
Summaries (En, Fr)
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Main Authors: | , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
2007
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Subjects: | ETHMALOSA FIMBRIATA, SALTED FISH, DRIED FISH, MINCED FISH, QUALITY, Fish processing, FISH PRODUCTS, Food technology, PRODUIT A BASE DE POISSON, TECHNOLOGIE ALIMENTAIRE, POISSON SALE, POISSON SECHE, POISSON HACHE, QUALITE, TRAITEMENT DU POISSON, PRODUCTOS DERIVADOS DEL PESCADO, TECNOLOGIA DE ALIMENTOS, PESCADO SALADO, PESCADO SECO, PESCADO PICADO, CALIDAD, ELABORACION DEL PESCADO, |
Online Access: | http://www.fao.org/docrep/010/a1117b/a1117b00.htm |
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Summary: | Summaries (En, Fr) |
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