Etude de la conservation de la sardinelle et du pageot par glace et eau de mer refroidie

Etude de la conservation de la sardinelle et du pageot par glace et eau de mer refroidie

14 tables, 2 ref. English and French summaries.

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Bibliographic Details
Main Authors: Diouf, N.S., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 7 Jun 1982 Casablanca (Morocco), Gning, D., Faye, A.A. (Institut de Technologie Alimentaire, Dakar (Senegal))
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1982
Subjects:SARDINELLA, PAGELLUS, COLD STORAGE, FISH PROCESSING, PRESERVATION, KEEPING QUALITY, FREEZING, COOLING, ORGANOLEPTIC PROPERTIES, CHEMICAL COMPOSITION, STOCKAGE AU FROID, ALMACENAMIENTO EN FRIO, TRAITEMENT DU POISSON, APTITUDE A LA CONSERVATION, CONGELATION, REFROIDISSEMENT, PROPRIETE ORGANOLEPTIQUE, COMPOSITION CHIMIQUE, ELABORACION DEL PESCADO, PRESERVACION, APTITUD PARA LA CONSERVACION, CONGELACION, ENFRIAMIENTO, PROPIEDADES ORGANOLEPTICAS, COMPOSICION QUIMICA,
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Summary:14 tables, 2 ref. English and French summaries.

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