Analytical indications of a more rational approach to accelerated fish sauce production
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| Format: | Texto biblioteca |
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1973
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| Subjects: | FI FP, FISH, SAUCES, PROCESSING, TECHNOLOGY, FISHERY PRODUCTS, FOOD TECHNOLOGY, POISSON (ALIMENT), SAUCE, TRAITEMENT, TECHNOLOGIE, PESCADO, SALSAS, PROCESAMIENTO, TECNOLOGIA, PRODUIT DE LA PECHE, TECHNOLOGIE ALIMENTAIRE, PRODUCTOS PESQUEROS, TECNOLOGIA DE LOS ALIMENTOS, |
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unfao:7193222014-12-22T12:10:18ZAnalytical indications of a more rational approach to accelerated fish sauce production HOWARD GE DOUGAN J text1973 FI FPFISHSAUCESPROCESSINGTECHNOLOGYFISHERY PRODUCTSFOOD TECHNOLOGYPOISSON (ALIMENT)SAUCETRAITEMENTTECHNOLOGIEPESCADOSALSASPROCESAMIENTOTECNOLOGIAPRODUIT DE LA PECHETECHNOLOGIE ALIMENTAIREPRODUCTOS PESQUEROSTECNOLOGIA DE LOS ALIMENTOS24536 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
|
| topic |
FI FP FISH SAUCES PROCESSING TECHNOLOGY FISHERY PRODUCTS FOOD TECHNOLOGY POISSON (ALIMENT) SAUCE TRAITEMENT TECHNOLOGIE PESCADO SALSAS PROCESAMIENTO TECNOLOGIA PRODUIT DE LA PECHE TECHNOLOGIE ALIMENTAIRE PRODUCTOS PESQUEROS TECNOLOGIA DE LOS ALIMENTOS FI FP FISH SAUCES PROCESSING TECHNOLOGY FISHERY PRODUCTS FOOD TECHNOLOGY POISSON (ALIMENT) SAUCE TRAITEMENT TECHNOLOGIE PESCADO SALSAS PROCESAMIENTO TECNOLOGIA PRODUIT DE LA PECHE TECHNOLOGIE ALIMENTAIRE PRODUCTOS PESQUEROS TECNOLOGIA DE LOS ALIMENTOS |
| spellingShingle |
FI FP FISH SAUCES PROCESSING TECHNOLOGY FISHERY PRODUCTS FOOD TECHNOLOGY POISSON (ALIMENT) SAUCE TRAITEMENT TECHNOLOGIE PESCADO SALSAS PROCESAMIENTO TECNOLOGIA PRODUIT DE LA PECHE TECHNOLOGIE ALIMENTAIRE PRODUCTOS PESQUEROS TECNOLOGIA DE LOS ALIMENTOS FI FP FISH SAUCES PROCESSING TECHNOLOGY FISHERY PRODUCTS FOOD TECHNOLOGY POISSON (ALIMENT) SAUCE TRAITEMENT TECHNOLOGIE PESCADO SALSAS PROCESAMIENTO TECNOLOGIA PRODUIT DE LA PECHE TECHNOLOGIE ALIMENTAIRE PRODUCTOS PESQUEROS TECNOLOGIA DE LOS ALIMENTOS HOWARD GE DOUGAN J Analytical indications of a more rational approach to accelerated fish sauce production |
| description |
|
| format |
Texto |
| topic_facet |
FI FP FISH SAUCES PROCESSING TECHNOLOGY FISHERY PRODUCTS FOOD TECHNOLOGY POISSON (ALIMENT) SAUCE TRAITEMENT TECHNOLOGIE PESCADO SALSAS PROCESAMIENTO TECNOLOGIA PRODUIT DE LA PECHE TECHNOLOGIE ALIMENTAIRE PRODUCTOS PESQUEROS TECNOLOGIA DE LOS ALIMENTOS |
| author |
HOWARD GE DOUGAN J |
| author_facet |
HOWARD GE DOUGAN J |
| author_sort |
HOWARD GE |
| title |
Analytical indications of a more rational approach to accelerated fish sauce production |
| title_short |
Analytical indications of a more rational approach to accelerated fish sauce production |
| title_full |
Analytical indications of a more rational approach to accelerated fish sauce production |
| title_fullStr |
Analytical indications of a more rational approach to accelerated fish sauce production |
| title_full_unstemmed |
Analytical indications of a more rational approach to accelerated fish sauce production |
| title_sort |
analytical indications of a more rational approach to accelerated fish sauce production |
| publishDate |
1973 |
| work_keys_str_mv |
AT howardge analyticalindicationsofamorerationalapproachtoacceleratedfishsauceproduction AT douganj analyticalindicationsofamorerationalapproachtoacceleratedfishsauceproduction |
| _version_ |
1768614153442820096 |