The production and distribution of food from low-value aquatic resources for the local consumers. Research on fermented, dried and smoked products
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
(Bangkok (Thailand))
1992
|
Subjects: | FISH PRODUCTS, FISH PROCESSING, TRADITIONAL TECHNOLOGY, FERMENTED PRODUCTS, DRIED FISH, SMOKED FISH, PRAWNS AND SHRIMPS, PRODUCT DEVELOPMENT, PRODUIT A BASE DE POISSON, TRAITEMENT DU POISSON, TECHNOLOGIE TRADITIONNELLE, PRODUCTOS DERIVADOS DEL PESCADO, ELABORACION DEL PESCADO, TECNOLOGIA TRADICIONAL, PRODUIT FERMENTE, POISSON SECHE, POISSON FUME, CREVETTE, DEVELOPPEMENT DE PRODUIT, PRODUCTOS FERMENTADOS, PESCADO SECO, PESCADO AHUMADO, GAMBAS Y CAMARONES, DESARROLLO DE UN PRODUCTO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Description not available. |