Etude du poisson braise-seche (Kethiakh) au Senegal
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Rome (Italy) FAO
1986
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| 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, |
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