Use of vinegar as a preservative in cured fish in Cameroon: a preliminary study
Summaries (En, Fr)
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1989
|
Subjects: | FISH, SMOKING, DRYING, VINEGAR, PRESERVATIVES, KEEPING QUALITY, WEIGHT LOSSES, ORGANOLEPTIC PROPERTIES, POISSON (ALIMENT), FUMAGE, SECHAGE, VINAIGRE, AGENT DE CONSERVATION, APTITUDE A LA CONSERVATION, PESCADO, AHUMADO, SECADO, VINAGRE, PRESERVADORES, APTITUD PARA LA CONSERVACION, PERTE DE POIDS, PROPRIETE ORGANOLEPTIQUE, PERDIDA DE PESO, PROPIEDADES ORGANOLEPTICAS, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Summaries (En, Fr) |
---|