Productos pesqueros frescos y congelados. Su manipulación y tratamiento.
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Format: | Texto biblioteca |
Language: | spa |
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Santiago de Chile (Chile) FAO
1953
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Subjects: | FISHERY PRODUCTS, PROCESSING, FISH PROCESSING, FROZEN FISH, FISH, NUTRITIVE VALUE, STORAGE, DETERIORATION, SHELLFISH, PRESERVATION, ICE, PRODUCTION DATA, REFRIGERATION, FREEZING, FISHES, ECONOMIC DISTRIBUTION, EDUCATION, TRAINING CENTRES, PRODUIT DE LA PECHE, TRAITEMENT, TRAITEMENT DU POISSON, POISSON CONGELE, POISSON (ALIMENT), PRODUCTOS PESQUEROS, PROCESAMIENTO, ELABORACION DEL PESCADO, PESCADO CONGELADO, PESCADO, VALEUR NUTRITIVE, STOCKAGE, COQUILLAGES ET CRUSTACES, GLACE, DONNEE DE PRODUCTION, CONGELATION, POISSON (ANIMAL), DISTRIBUTION ECONOMIQUE, CENTRE DE FORMATION, VALOR NUTRITIVO, ALMACENAMIENTO, DETERIORO, MARISCOS, PRESERVACION, HIELO, DATOS DE PRODUCCION, REFRIGERACION, CONGELACION, PECES, DISTRIBUCION ECONOMICA, EDUCACION, CENTROS DE CAPACITACION, |
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