Equipo y métodos para mejorar el ahumado y secado del pescado en los trópicos
Saved in:
Main Author: | FAO, Rome (Italy). Depto. de Pesca spa 1423211767022 |
---|---|
Format: | Texto biblioteca |
Language: | spa |
Published: |
Roma (Italy) FAO
1971
|
Subjects: | FISHES, DRYING, SMOKING, EQUIPMENT, OVENS, DESIGN, ENGINEERING, STORAGE, DRIED FISH, SMOKED FISH, ESTIMATED COSTS, FISHERY PRODUCTS, PROCESSING, POISSON (ANIMAL), SECHAGE, FUMAGE, MATERIEL, PECES, SECADO, AHUMADO, EQUIPO, FOUR, CONCEPTION, INGENIERIE, STOCKAGE, POISSON SECHE, POISSON FUME, COUT ESTIME, PRODUIT DE LA PECHE, TRAITEMENT, ESTUFAS, DISENO, INGENIERIA, ALMACENAMIENTO, PESCADO SECO, PESCADO AHUMADO, COSTO ESTIMADO, PRODUCTOS PESQUEROS, PROCESAMIENTO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Equipment and methods for improved smoke-drying of fish in the tropics
by: FAO, Rome (Italy). Fisheries Dept. eng 184263
Published: (1971) -
Équipement et méthodes permettant d'améliorer le fumage-séchage du poisson sous les tropiques
by: FAO, Rome (Italy). Dépt. des Pêches fre 1423211767023
Published: (1971) -
The fish curing industry in Ghana
by: Nerquaye-Tetteh, G.A. (Food Research Inst., Accra (Ghana)), et al.
Published: (1989) -
Nigeria - Fish handling and processing in the Kainji lake basin and suggestions for improvements and future research. A report prepared for the Kainji lake research project
by: Meyboom, B., et al.
Published: (Apr ) -
A practical guide to improved fish smoking in West Africa
by: Brownell, B.
Published: (1983)