Pescado ahumado seco II: algunas caracteristicas de su almacenamiento
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Main Authors: | , , , , |
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Format: | Texto biblioteca |
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Roma (Italy) FAO
1992
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Subjects: | SARDINES, HORSE MACKEREL, SMOKING, SMOKED FISH, STORAGE, INTERMEDIATE MOISTURE FOODS, WATER ACTIVITY, PACKAGING, PRESERVATION, KEEPING QUALITY, BIOLOGICAL CONTAMINATION, SARDINE, CHINCHARD, FUMAGE, POISSON FUME, STOCKAGE, SARDINA, JUREL, AHUMADO, PESCADO AHUMADO, ALMACENAMIENTO, PRODUIT A HUMIDITE INTERMEDIAIRE, ACTIVITE DE L'EAU, CONDITIONNEMENT, APTITUDE A LA CONSERVATION, CONTAMINATION BIOLOGIQUE, PRODUCTOS DE HUMEDAD INTERMEDIA, ACTIVIDAD DEL AGUA, EMPAQUETADO, PRESERVACION, APTITUD PARA LA CONSERVACION, CONTAMINACION BIOLOGICA, |
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Summary: | Summary (Es) |
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