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关键词
书目信息
出版者
FAO
其它主题
Organoleptic properties/ smoking; Propiedades organolepticas/ ahumado; Poisson fume; Propriete organoleptique/ fumage; Contenido de lipidos; Qualite
语言
英语
注释
Summaries (En, Fr) - FAO Accession No: XF9094325 (Available on Microfiche)
ISBN
92-5-002905-5
类型
Conference; Summary
来源
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
粮农组织大会
Expert Consultation on Fish Technology in Africa, Abidjan (Cote d'Ivoire), 25-28 Apr 1988
1990-08-15
AGRIS AP
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