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1Characterization of traditional smoked-dried fish in Nigeria Characterization of traditional smoked-dried fish in Nigeriaby Ikeme, A.I., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 27-30 Aug 1996 6 Kisumu (Kenya), Teutscher, F. (ed.), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 27-30 Aug 1996 6 Kisumu (Kenya)
Published 1998Texto bibliotecaFAO IT -
2Use of pesticides/poisons/explosives by Nigerian fishermen Use of pesticides/poisons/explosives by Nigerian fishermenby Coker, T., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 27-30 Aug 1996 6 Kisumu (Kenya), Ikeme, A.I., Teutscher, F. (ed.), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 27-30 Aug 1996 6 Kisumu (Kenya)
Published 1998Texto bibliotecaFAO IT -
3by Igene, J.O., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 27-30 Aug 1996 6 Kisumu (Kenya), Abolagba, O.J., Ikeme, A.I., Teutscher, F. (ed.), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 27-30 Aug 1996 6 Kisumu (Kenya)
Published 1998Texto bibliotecaFAO IT -
4Effect of different methods of hot-smoking on the proximate composition and nutritional quality of lean and fatty fish Effect of different methods of hot-smoking on the proximate composition and nutritional quality of lean and fatty fishby Uwaegbute, A.C. (Nigeria Univ., Nsukka (Nigeria). Dept. of Home Science and Nutrition), FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Ikeme, A.I., FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 25-28 Apr 1988 Abidjan (Cote d'Ivoire)
Published 1989Texto bibliotecaFAO IT -
5Effect of smoking time on product quality of hot-smoked mackerel Effect of smoking time on product quality of hot-smoked mackerelby Ikeme, A.I., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Gugnani, H.C. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 25-28 Apr 1988 Abidjan (Cote d'Ivoire)
Published 1989Texto bibliotecaFAO IT -
6Studies on traditional and improved methods of smoking fish Studies on traditional and improved methods of smoking fishby Bhandary, C.S., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Ikeme, A.I., Obanu, Z.A. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 25-28 Apr 1988 Abidjan (Cote d'Ivoire)
Published 1989Texto bibliotecaFAO IT