Studies on brine preservation of fish and its effect on the organoleptic quality

Studies on brine preservation of fish and its effect on the organoleptic quality

Summaries (En, Fr)

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Bibliographic Details
Main Authors: Ikeme, A.I. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology), FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1993
Subjects:FISH, BRINING, ORGANOLEPTIC PROPERTIES, SAMPLING, ANALYTICAL METHODS, POISSON (ALIMENT), SALAGE, PROPRIETE ORGANOLEPTIQUE, PESCADO, SALAZON, PROPIEDADES ORGANOLEPTICAS, ECHANTILLONNAGE, TECHNIQUE ANALYTIQUE, MUESTREO, TECNICAS ANALITICAS,
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Summary:Summaries (En, Fr)

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