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1Effect of spice treatment on the quality of hot-smoked mackerel (Scomber scombrus) Effect of spice treatment on the quality of hot-smoked mackerel (Scomber scombrus)by Ikeme, A. I., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 10-13 Dec 2001 7 Saly-Mbour (Republic of Senegal), Bhandary, C.S., FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 10-13 Dec 2001 7 Saly-Mbour (Republic of Senegal)
Published 2005Texto bibliotecaFAO IT