Control of salting schedule and its effects on the quality and storage life of cured fish

Control of salting schedule and its effects on the quality and storage life of cured fish

Summary (En)

Saved in:
Bibliographic Details
Main Authors: Anthony, K.P., FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng, APFIC Symposium on Fish Utilization in the Asia-Pacific Region eng 24-26 Sep 1998 Beijing (China), Muraleedharan, V., Joseph, J., Gopakumar, K., James, D.G. (ed.), FAO, Bangkok (Thailand). Asia-Pacific Fishery Commission eng
Format: Texto biblioteca
Language:
Published: Bangkok (Thailand) FAO Sep
Subjects:FISH PROCESSING, BRINING, QUALITY ASSURANCE, PRESERVATION, ORGANOLEPTIC PROPERTIES, SALTED FISH, DRIED FISH, POISSON SALE, POISSON SECHE, TRAITEMENT DU POISSON, SALAGE, ASSURANCE QUALITE, PROPRIETE ORGANOLEPTIQUE, PESCADO SALADO, PESCADO SECO, ELABORACION DEL PESCADO, SALAZON, GARANTIA DE CALIDAD, PRESERVACION, PROPIEDADES ORGANOLEPTICAS,
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items