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Effect of different methods of hot-smoking on the proximate composition and acceptability of lean and fatty fish

1989

Ikeme, A.I. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology) | Uwaegbute, A.C.

AGROVOC Keywords
caballa calidad corvina croakers lipid content mackerel maquereau nutritive value pescado ahumado quality smoked fish tambour teneur en lipides valeur nutritive valor nutritivo
Bibliographic information
Issue 400
Publisher
FAO
Other Subjects
Organoleptic properties/ smoking; Propiedades organolepticas/ ahumado; Poisson fume; Propriete organoleptique/ fumage; Contenido de lipidos; Qualite
Language
English
Note
Summaries (En, Fr) - FAO Accession No: XF9094325 (Available on Microfiche)
ISBN
92-5-002905-5
Type
Conference; Summary
Source
Proceedings. Expert Consultation on Fish Technology in Africa, FAO, Rome (Italy). Fishery Industries Div.; FAO, Rome (Italy). Div. des Industries de la Peche.- Rome (Italy): FAO, 1989.- ISBN 92-5-002905-5. p. 105-112
Conference
Expert Consultation on Fish Technology in Africa, Abidjan (Cote d'Ivoire), 25-28 Apr 1988
1990-08-15
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