Effect of smoking time on product quality of hot-smoked mackerel

Effect of smoking time on product quality of hot-smoked mackerel

Summaries (En, Fr)

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Main Authors: Ikeme, A.I., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Gugnani, H.C. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 25-28 Apr 1988 Abidjan (Cote d'Ivoire)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1989
Subjects:MACKEREL, SMOKED FISH, SMOKING, DURATION, QUALITY, MAQUEREAU, POISSON FUME, CABALLA, PESCADO AHUMADO, FUMAGE, DUREE, QUALITE, AHUMADO, DURACION, CALIDAD,
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Summary:Summaries (En, Fr)

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