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La preparacion de salsas de pescado y su utilizacion en el Ecuador.

1964

LAFONT R

AGROVOC Keywords

equipment equipo excedentes experimentation fish fishery products food production nutritive value pescado poisson (aliment) procesamiento processing production alimentaire productos pesqueros salsas sauce sauces surpluses traitement valeur nutritive valor nutritivo

Bibliographic information

Other Subjects

Experimentacion; Excedent; Produit de la peche; Produccion alimentaria; Materiel

Type

Text

In AGRIS since: 2016-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

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