Spoilage of dried fish: the need for more data on water activity and temperature effects on spoilage organisms

Spoilage of dried fish: the need for more data on water activity and temperature effects on spoilage organisms

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Detalles Bibliográficos
Autores principales: Doe, P.E. (Tasmania Univ., Hobart (Australia)), Workshop on the Production and Storage of Dried Fish eng 2 Nov 1982 Serdang (Malaysia), James, D. (ed.)
Formato: Texto biblioteca
Idioma:
Publicado: Rome (Italy) FAO 1983
Materias:DRIED FISH, DETERIORATION, POISSON SECHE, PESCADO SECO, DETERIORO,
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