The production of fish balls and fish cakes in Sabah and the possible use of trawler by-catch for such products
Includes discussion; 6 tables, graphs, photographs; 6 ref.; Summary (En)
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Format: | Texto biblioteca |
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Bangkok (Thailand) FAO
1978
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Subjects: | FI IPFC, FISH MEAL, FISH PRODUCTS, FISH PROCESSING, FOOD TECHNOLOGY, PRAWNS AND SHRIMPS, TRAWLERS, BYCATCH, FOOD PRODUCTION, FLAVOUR, COOKING, EQUIPMENT, MINCED FISH, MEASUREMENT, ORGANOLEPTIC PROPERTIES, FARINE DE POISSON, PRODUIT A BASE DE POISSON, TRAITEMENT DU POISSON, TECHNOLOGIE ALIMENTAIRE, HARINA DE PESCADO, PRODUCTOS DERIVADOS DEL PESCADO, ELABORACION DEL PESCADO, TECNOLOGIA DE LOS ALIMENTOS, CREVETTE, CHALUTIER, CAPTURE ACCESSOIRE, PRODUCTION ALIMENTAIRE, FLAVEUR, CUISSON, MATERIEL, POISSON HACHE, MESURE, PROPRIETE ORGANOLEPTIQUE, GAMBAS Y CAMARONES, BARCOS PARA PESCA A LA RASTRA, DESCARTES, PRODUCCION ALIMENTARIA, SABOR, COCCION, EQUIPO, PESCADO PICADO, MEDICION, PROPIEDADES ORGANOLEPTICAS, |
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Summary: | Includes discussion; 6 tables, graphs, photographs; 6 ref.; Summary (En) |
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