Smoke curing of fish
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Format: | Texto biblioteca |
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Published: |
1970
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Subjects: | SMOKING, FISHES, FISHERY PRODUCTS, PROCESSING, SMOKED FISH, QUALITY, CHEMICOPHYSICAL PROPERTIES, DEVELOPED COUNTRIES, TROPICAL ZONES, FATS, SALMON, CRUSTACEA, MOLLUSCA, ROES, SARDINES, EQUIPMENT, PACKAGING, STORAGE, ECONOMIC DISTRIBUTION, FUMAGE, POISSON (ANIMAL), AHUMADO, PECES, PRODUIT DE LA PECHE, TRAITEMENT, POISSON FUME, QUALITE, PROPRIETE PHYSICOCHIMIQUE, PAYS DEVELOPPE, ZONE TROPICALE, CORPS GRAS, SAUMON, OEUFS DE POISSON, SARDINE, MATERIEL, CONDITIONNEMENT, STOCKAGE, DISTRIBUTION ECONOMIQUE, PRODUCTOS PESQUEROS, PROCESAMIENTO, PESCADO AHUMADO, CALIDAD, PROPIEDADES FISICOQUIMICAS, PAISES DESARROLLADOS, ZONA TROPICAL, GRASAS, HUEVAS, SARDINA, EQUIPO, EMPAQUETADO, ALMACENAMIENTO, DISTRIBUCION ECONOMICA, |
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