Effect of smoking time on product quality of hot-smoked mackerel
Summaries (En, Fr)
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Main Authors: | , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1989
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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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