The storage of vacuum packed, heat sterilised trenched sardines (Amblygaster sirm) at ambient temperatures

Saved in:

Bibliographic Details
Main Authors:	Chinivasagam, H.N., 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), Subasinghe, S., Widanapathirana, G.S. (National Aquatic Resources Agency, Colombo (Sri Lanka)), Souness, R.A. (ed.)
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 1990
Subjects:	SARDINES, SALTED FISH, STORAGE, QUALITY, CHEMICAL COMPOSITION, VACUUM PACKAGING, STERILIZING, SRI LANKA, SARDINE, POISSON SALE, STOCKAGE, SARDINA, PESCADO SALADO, ALMACENAMIENTO, QUALITE, COMPOSITION CHIMIQUE, EMBALLAGE SOUS VIDE, STERILISATION (GERMES), CALIDAD, COMPOSICION QUIMICA, EMBALAJE EN VACIO, ESTERILIZACION,
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:

Similar Items