The effect of brine concentration on the salting and drying of yellowtail (Trachurus mccullochi)

The effect of brine concentration on the salting and drying of yellowtail (Trachurus mccullochi)

Saved in:
Bibliographic Details
Main Authors: Berhimpon, S., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 19-22 Apr 1988 Sess. 7 Bangkok (Thailand), Souness, R.A., Edwards, R.A. (New South Wales Univ., Kensington (Australia)), Souness, R.A. (ed.)
Format: Texto biblioteca
Language:
Published: Rome (Italy) FAO 1990
Subjects:YELLOWTAILS, BRINING, DRYING, FOOD TECHNOLOGY, QUALITY, SERIOLE, SALAGE, SECHAGE, PEZ LIMON, SALAZON, SECADO, TECHNOLOGIE ALIMENTAIRE, QUALITE, TECNOLOGIA DE LOS ALIMENTOS, CALIDAD,
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:

Similar Items