Etude du poisson braise-seche (Kethiakh) au Senegal
Saved in:
Main Authors: | , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1986
|
Subjects: | FISH, NATURAL DRYING, ROASTING, METHODS, EQUIPMENT, CHEMICAL COMPOSITION, ORGANOLEPTIC PROPERTIES, POISSON (ALIMENT), SECHAGE NATUREL, GRILLAGE, PESCADO, SECADO NATURAL, TOSTADO, METHODE, MATERIEL, COMPOSITION CHIMIQUE, PROPRIETE ORGANOLEPTIQUE, METODOS, EQUIPO, COMPOSICION QUIMICA, PROPIEDADES ORGANOLEPTICAS, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Description not available. |