Objective methods of determining the final quality of salted herring (salt content minimum 11 per cent in fillets) during prolonged storage. Proposed annex to Code of Practice for Salted Fish. (Prepared by Finland).
1986
AGROVOC Keywords
Bibliographic information
Other Subjects
Analisis quimico; Poisson sale; Qualite
Language
English, Spanish; Castilian
Note
AVAILABILITY: FAO Accession No: XF8661109 (Available on Microfiche).
Type
Monograph; Conference Paper; Conference Part; Non Conventional
Conference
Joint FAO/WHO Food Standards Programme, Rome (Italy). Codex Committee on Fish and Fishery Products. Sess. 17. Oslo (Norway). 5-9 May 1986.
2012-11-15
AGRIS AP
Data Provider
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