Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes

Akande, G.R.; FAO, Rome (Italy). Fish Products and Industry Division eng; FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania); Faturoti, E.O.; FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre; Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania)

Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes

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Main Authors:	Akande, G.R., FAO, Rome (Italy). Fish Products and Industry Division eng, FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania), Faturoti, E.O., FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre, Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania)
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 2007
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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id	unfao:831892
record_format	koha
spelling	unfao:8318922021-05-05T06:52:06ZUtilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes Akande, G.R. FAO, Rome (Italy). Fish Products and Industry Division eng FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) Faturoti, E.O. FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) textRome (Italy) FAO2007 Summaries (En, Fr)Summaries (En, Fr)ETHMALOSA FIMBRIATASALTED FISHDRIED FISHMINCED FISHQUALITYFish processingFISH PRODUCTSFood technologyPRODUIT A BASE DE POISSONTECHNOLOGIE ALIMENTAIREETHMALOSA FIMBRIATAPOISSON SALEPOISSON SECHEPOISSON HACHEQUALITETRAITEMENT DU POISSONPRODUCTOS DERIVADOS DEL PESCADOTECNOLOGIA DE ALIMENTOSETHMALOSA FIMBRIATAPESCADO SALADOPESCADO SECOPESCADO PICADOCALIDADELABORACION DEL PESCADOReport and papers presented at the FAO workshop on fish technology, utilization and quality assurance, Bagamoyo, United Republic of Tanzania, 14-18 November 2005 http://www.fao.org/docrep/010/a1117b/a1117b00.htm URN:ISBN:9789250057187
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea En linea
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	ETHMALOSA FIMBRIATA SALTED FISH DRIED FISH MINCED FISH QUALITY Fish processing FISH PRODUCTS Food technology PRODUIT A BASE DE POISSON TECHNOLOGIE ALIMENTAIRE ETHMALOSA FIMBRIATA POISSON SALE POISSON SECHE POISSON HACHE QUALITE TRAITEMENT DU POISSON PRODUCTOS DERIVADOS DEL PESCADO TECNOLOGIA DE ALIMENTOS ETHMALOSA FIMBRIATA PESCADO SALADO PESCADO SECO PESCADO PICADO CALIDAD ELABORACION DEL PESCADO ETHMALOSA FIMBRIATA SALTED FISH DRIED FISH MINCED FISH QUALITY Fish processing FISH PRODUCTS Food technology PRODUIT A BASE DE POISSON TECHNOLOGIE ALIMENTAIRE ETHMALOSA FIMBRIATA POISSON SALE POISSON SECHE POISSON HACHE QUALITE TRAITEMENT DU POISSON PRODUCTOS DERIVADOS DEL PESCADO TECNOLOGIA DE ALIMENTOS ETHMALOSA FIMBRIATA PESCADO SALADO PESCADO SECO PESCADO PICADO CALIDAD ELABORACION DEL PESCADO
spellingShingle	ETHMALOSA FIMBRIATA SALTED FISH DRIED FISH MINCED FISH QUALITY Fish processing FISH PRODUCTS Food technology PRODUIT A BASE DE POISSON TECHNOLOGIE ALIMENTAIRE ETHMALOSA FIMBRIATA POISSON SALE POISSON SECHE POISSON HACHE QUALITE TRAITEMENT DU POISSON PRODUCTOS DERIVADOS DEL PESCADO TECNOLOGIA DE ALIMENTOS ETHMALOSA FIMBRIATA PESCADO SALADO PESCADO SECO PESCADO PICADO CALIDAD ELABORACION DEL PESCADO ETHMALOSA FIMBRIATA SALTED FISH DRIED FISH MINCED FISH QUALITY Fish processing FISH PRODUCTS Food technology PRODUIT A BASE DE POISSON TECHNOLOGIE ALIMENTAIRE ETHMALOSA FIMBRIATA POISSON SALE POISSON SECHE POISSON HACHE QUALITE TRAITEMENT DU POISSON PRODUCTOS DERIVADOS DEL PESCADO TECNOLOGIA DE ALIMENTOS ETHMALOSA FIMBRIATA PESCADO SALADO PESCADO SECO PESCADO PICADO CALIDAD ELABORACION DEL PESCADO Akande, G.R. FAO, Rome (Italy). Fish Products and Industry Division eng FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) Faturoti, E.O. FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
description	Summaries (En, Fr)
format	Texto
topic_facet	ETHMALOSA FIMBRIATA SALTED FISH DRIED FISH MINCED FISH QUALITY Fish processing FISH PRODUCTS Food technology PRODUIT A BASE DE POISSON TECHNOLOGIE ALIMENTAIRE ETHMALOSA FIMBRIATA POISSON SALE POISSON SECHE POISSON HACHE QUALITE TRAITEMENT DU POISSON PRODUCTOS DERIVADOS DEL PESCADO TECNOLOGIA DE ALIMENTOS ETHMALOSA FIMBRIATA PESCADO SALADO PESCADO SECO PESCADO PICADO CALIDAD ELABORACION DEL PESCADO
author	Akande, G.R. FAO, Rome (Italy). Fish Products and Industry Division eng FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) Faturoti, E.O. FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania)
author_facet	Akande, G.R. FAO, Rome (Italy). Fish Products and Industry Division eng FAO Workshop on Fish Technology, Utilization and Quality Assurance eng 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania) Faturoti, E.O. FAO, Rome (Italy). Div. des Produits et de l'Industrie de la Peche fre Atelier de la FAO sur la Technologie, l'Utilisation et l'Assurance de Qualite du Poisson fre 14-18 Nov 2005 Bagamoyo (United Republic of Tanzania)
author_sort	Akande, G.R.
title	Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
title_short	Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
title_full	Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
title_fullStr	Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
title_full_unstemmed	Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes
title_sort	utilization of flesh from bonga (ethmalosa fimbriata) as salted dried fish cakes
publisher	Rome (Italy) FAO
publishDate	2007
url	http://www.fao.org/docrep/010/a1117b/a1117b00.htm
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Utilization of flesh from Bonga (Ethmalosa fimbriata) as salted dried fish cakes

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