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关键词
书目信息
其它主题
Analisis quimico; Poisson sale; Qualite
语言
英语, 西班牙语; 卡斯蒂利亚语
注释
AVAILABILITY: FAO Accession No: XF8661109 (Available on Microfiche).
类型
Monograph; Conference Paper; Conference Part; Non Conventional
粮农组织大会
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