The technology of hot smoke cured fillets of two indigenous catfish genera: karmout (Clarias lazera) and bayad (Bagrus bayad)

Emara, H.S.; Moustafa, E.K.; Attia, R.S.; El-Sahn, M.A.; FII; Expert Consultation on Fish Technology in Africa, Consultation d'Experts sur la Technologie du Poisson en Afrique, 7, Saly-Mbour , 10-13 Dec 2001

The technology of hot smoke cured fillets of two indigenous catfish genera: karmout (Clarias lazera) and bayad (Bagrus bayad)

2005

AGROVOC Keywords

analyse organoleptique bagre de agua dulce clarias lazera feed processing filet filetes fillets freshwater catfish organoleptic analysis pescado ahumado poisson chat (d'eau douce) smoked fish traitement d'aliments pour animaux

Bibliographic information

Publisher

FAO, Rome (Italy)

Other Subjects

M12; Q52; Analisis organoleptico; Elaboracion de piensos; Poisson fume

Language

English

Note

Summary

ISBN

2005423401

Type

Main Document

Source

XF2005423387XF2005423401Report and papers Rapport et documents. FAO, Rome (Italy). Fishery Industries Div., FAO, Rome (Italy). Div. des Industries de la Peche, Expert Consultation on Fish Technology in Africa, Consultation d'Experts sur la Technologie du Poisson en Afrique, 7, Saly-Mbour (Republic of Senegal), 10-13 Dec 2001, 92-5-005342-8. FAO-FIIU--R712(Bi), Y9155FAO Fisheries Report (FAO) FAO, Rapport sur les Peches (FAO), 0429-9337, no. 712

In AGRIS since: 2013-06-15

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Links

http://www.fao.org/docrep/008/y9155b/y9155b00.htm

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