Cured fish production in the Tropics. Proceedings
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Diliman, Quezon City (Philippines) Univ. of the Philippines in the Visayas, Coll. of Fisheries
1986
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Subjects: | FISH INDUSTRY, DRIED FISH, SALTED FISH, SMOKED FISH, BRINING, DRYING, PRESSING, SMOKING, METHODS, MOISTURE CONTENT, CHEMICOPHYSICAL PROPERTIES, DEGRADATION, MYCOTOXINS, APPROPRIATE TECHNOLOGY, DRYERS, INDUSTRIE DU POISSON, POISSON SECHE, POISSON SALE, POISSON FUME, INDUSTRIA DEL PESCADO, PESCADO SECO, PESCADO SALADO, PESCADO AHUMADO, SALAGE, SECHAGE, PRESSAGE, FUMAGE, METHODE, TENEUR EN EAU, PROPRIETE PHYSICOCHIMIQUE, MYCOTOXINE, TECHNOLOGIE APPROPRIEE, SECHOIR, SALAZON, SECADO, PRENSADO, AHUMADO, METODOS, CONTENIDO DE HUMEDAD, PROPIEDADES FISICOQUIMICAS, DEGRADACION, MICOTOXINAS, TECNOLOGIA APROPIADA, SECADORAS, |
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