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1Effect of different methods of hot-smoking on the proximate composition and acceptability of lean and fatty fish Effect of different methods of hot-smoking on the proximate composition and acceptability of lean and fatty fishby Ikeme, A.I. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Uwaegbute, A.C., 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