Some bio-chemical changes of fermented fish (jaadi) during bio-preservation

Jayasinghe, P.; FAO, Rome (Italy). Fishery Industries Div. eng; Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka); Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology); Bamunuarachchi, A.; James, D.G. (ed.)

Some bio-chemical changes of fermented fish (jaadi) during bio-preservation

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Main Authors:	Jayasinghe, P., FAO, Rome (Italy). Fishery Industries Div. eng, Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka), Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology), Bamunuarachchi, A., James, D.G. (ed.)
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 1997
Subjects:	FI APFIC, FISH, FERMENTATION, PRESERVATION, BIOCHEMICAL REACTIONS, SARDINELLA, FERMENTED FOODS, POISSON (ALIMENT), REACTION BIOCHIMIQUE, PESCADO, FERMENTACION, PRESERVACION, REACCIONES BIOQUIMICAS, ALIMENT FERMENTE, ALIMENTOS FERMENTADOS,
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id	unfao:807922
record_format	koha
spelling	unfao:8079222014-12-22T12:10:18ZSome bio-chemical changes of fermented fish (jaadi) during bio-preservation Jayasinghe, P. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology) Bamunuarachchi, A. James, D.G. (ed.) textRome (Italy) FAO1997 Summary (En)Summary (En)FI APFICFISHFERMENTATIONPRESERVATIONBIOCHEMICAL REACTIONSSARDINELLAFERMENTED FOODSPOISSON (ALIMENT)FERMENTATIONPRESERVATIONREACTION BIOCHIMIQUEPESCADOFERMENTACIONPRESERVACIONREACCIONES BIOQUIMICASSARDINELLAALIMENT FERMENTESARDINELLAALIMENTOS FERMENTADOSSummary report of and papers presented at the tenth session of the Working Party on Fish Technology and MarketingURN:ISBN:9251040354
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea Fisico
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	FI APFIC FISH FERMENTATION PRESERVATION BIOCHEMICAL REACTIONS SARDINELLA FERMENTED FOODS POISSON (ALIMENT) FERMENTATION PRESERVATION REACTION BIOCHIMIQUE PESCADO FERMENTACION PRESERVACION REACCIONES BIOQUIMICAS SARDINELLA ALIMENT FERMENTE SARDINELLA ALIMENTOS FERMENTADOS FI APFIC FISH FERMENTATION PRESERVATION BIOCHEMICAL REACTIONS SARDINELLA FERMENTED FOODS POISSON (ALIMENT) FERMENTATION PRESERVATION REACTION BIOCHIMIQUE PESCADO FERMENTACION PRESERVACION REACCIONES BIOQUIMICAS SARDINELLA ALIMENT FERMENTE SARDINELLA ALIMENTOS FERMENTADOS
spellingShingle	FI APFIC FISH FERMENTATION PRESERVATION BIOCHEMICAL REACTIONS SARDINELLA FERMENTED FOODS POISSON (ALIMENT) FERMENTATION PRESERVATION REACTION BIOCHIMIQUE PESCADO FERMENTACION PRESERVACION REACCIONES BIOQUIMICAS SARDINELLA ALIMENT FERMENTE SARDINELLA ALIMENTOS FERMENTADOS FI APFIC FISH FERMENTATION PRESERVATION BIOCHEMICAL REACTIONS SARDINELLA FERMENTED FOODS POISSON (ALIMENT) FERMENTATION PRESERVATION REACTION BIOCHIMIQUE PESCADO FERMENTACION PRESERVACION REACCIONES BIOQUIMICAS SARDINELLA ALIMENT FERMENTE SARDINELLA ALIMENTOS FERMENTADOS Jayasinghe, P. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology) Bamunuarachchi, A. James, D.G. (ed.) Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
description	Summary (En)
format	Texto
topic_facet	FI APFIC FISH FERMENTATION PRESERVATION BIOCHEMICAL REACTIONS SARDINELLA FERMENTED FOODS POISSON (ALIMENT) FERMENTATION PRESERVATION REACTION BIOCHIMIQUE PESCADO FERMENTACION PRESERVACION REACCIONES BIOQUIMICAS SARDINELLA ALIMENT FERMENTE SARDINELLA ALIMENTOS FERMENTADOS
author	Jayasinghe, P. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology) Bamunuarachchi, A. James, D.G. (ed.)
author_facet	Jayasinghe, P. FAO, Rome (Italy). Fishery Industries Div. eng Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka) Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology) Bamunuarachchi, A. James, D.G. (ed.)
author_sort	Jayasinghe, P.
title	Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
title_short	Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
title_full	Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
title_fullStr	Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
title_full_unstemmed	Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
title_sort	some bio-chemical changes of fermented fish (jaadi) during bio-preservation
publisher	Rome (Italy) FAO
publishDate	1997
work_keys_str_mv	AT jayasinghep somebiochemicalchangesoffermentedfishjaadiduringbiopreservation AT faoromeitalyfisheryindustriesdiveng somebiochemicalchangesoffermentedfishjaadiduringbiopreservation AT asiapacificfisherycommissionworkingpartyonfishtechnologyandmarketingeng47jun1996sess10colombosrilanka somebiochemicalchangesoffermentedfishjaadiduringbiopreservation AT fonsekatsgnationalaquaticresourcesagencycolombosrilankainstofpostharvesttechnology somebiochemicalchangesoffermentedfishjaadiduringbiopreservation AT bamunuarachchia somebiochemicalchangesoffermentedfishjaadiduringbiopreservation AT jamesdged somebiochemicalchangesoffermentedfishjaadiduringbiopreservation
_version_	1768410516324089856

Some bio-chemical changes of fermented fish (jaadi) during bio-preservation

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