Quality changes during the storage of hot smoked mackerel
Summaries (En, Fr)
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1989
|
Subjects: | MACKEREL, SMOKED FISH, KEEPING QUALITY, NUTRIENTS, LIPID CONTENT, ORGANOLEPTIC PROPERTIES, STORAGE, MAQUEREAU, POISSON FUME, APTITUDE A LA CONSERVATION, CABALLA, PESCADO AHUMADO, APTITUD PARA LA CONSERVACION, SUBSTANCE NUTRITIVE, TENEUR EN LIPIDES, PROPRIETE ORGANOLEPTIQUE, STOCKAGE, NUTRIENTES, CONTENIDO DE LIPIDOS, PROPIEDADES ORGANOLEPTICAS, ALMACENAMIENTO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Summaries (En, Fr) |
---|