Effect of smoking time on product quality of hot-smoked mackerel

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Bibliographic Details
Published inFAO Fisheries Report (FAO) no. 400
Main Authors Ikeme, A.I, Gugnani, H.C. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology)
Format Conference Proceeding
LanguageEnglish
Published Rome (Italy) FAO 1989
Subjects
AHUMADO
CABALLA
CALIDAD
DURACION
DURATION
DUREE
FUMAGE
MACKEREL
MAQUEREAU
PESCADO AHUMADO
POISSON FUME
QUALITE
QUALITY
SMOKED FISH
SMOKING
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Bibliography:Q02
Q04
9094329
ISBN:9789250029054
9250029055