Quality changes during the storage of hot smoked mackerel

Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)); FAO, Rome (Italy). Fishery Industries Div. eng; Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire); Hanson, S.W.; Barlow, P.J.; 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)

Quality changes during the storage of hot smoked mackerel

Summaries (En, Fr)

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Main Authors:	Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)), FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire), Hanson, S.W., Barlow, P.J., 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
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,
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spelling	unfao:7716922015-05-21T13:22:50ZQuality changes during the storage of hot smoked mackerel Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)) FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire) Hanson, S.W. Barlow, P.J. 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) textRome (Italy) FAO1989 Summaries (En, Fr)Summaries (En, Fr)MACKERELSMOKED FISHKEEPING QUALITYNUTRIENTSLIPID CONTENTORGANOLEPTIC PROPERTIESSTORAGEMAQUEREAUPOISSON FUMEAPTITUDE A LA CONSERVATIONCABALLAPESCADO AHUMADOAPTITUD PARA LA CONSERVACIONSUBSTANCE NUTRITIVETENEUR EN LIPIDESPROPRIETE ORGANOLEPTIQUESTOCKAGENUTRIENTESCONTENIDO DE LIPIDOSPROPIEDADES ORGANOLEPTICASALMACENAMIENTOProceedings 294297-393URN:ISBN:9250029055
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea Fisico
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	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 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
spellingShingle	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 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 Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)) FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire) Hanson, S.W. Barlow, P.J. 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) Quality changes during the storage of hot smoked mackerel
description	Summaries (En, Fr)
format	Texto
topic_facet	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
author	Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)) FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire) Hanson, S.W. Barlow, P.J. 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)
author_facet	Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon)) FAO, Rome (Italy). Fishery Industries Div. eng Expert Consultation on Fish Technology in Africa eng 25-28 Apr 1988 Abidjan (Cote d'Ivoire) Hanson, S.W. Barlow, P.J. 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)
author_sort	Eyabi Eyabi, G.D. (Fisheries Research Station, Limbe (Cameroon))
title	Quality changes during the storage of hot smoked mackerel
title_short	Quality changes during the storage of hot smoked mackerel
title_full	Quality changes during the storage of hot smoked mackerel
title_fullStr	Quality changes during the storage of hot smoked mackerel
title_full_unstemmed	Quality changes during the storage of hot smoked mackerel
title_sort	quality changes during the storage of hot smoked mackerel
publisher	Rome (Italy) FAO
publishDate	1989
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Quality changes during the storage of hot smoked mackerel

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