Effect of spice treatment on the quality of hot-smoked mackerel (Scomber scombrus)

Effect of spice treatment on the quality of hot-smoked mackerel (Scomber scombrus)

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Main Authors: Ikeme, A. I., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 10-13 Dec 2001 7 Saly-Mbour (Republic of Senegal), Bhandary, C.S., FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 10-13 Dec 2001 7 Saly-Mbour (Republic of Senegal)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 2005
Subjects:MACKEREL, SMOKED FISH, FISH PROCESSING, GARLIC, GINGER, SPICES, Maquereau, Poisson fumé, Traitement du poisson, Ail, Gingembre, Épice, Caballa, Pescado ahumado, Elaboración del pescado, Ajo, Jengibre, Especias,
Online Access:http://www.fao.org/docrep/008/y9155b/y9155b00.htm
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