Hot smoking of squid and cuttle fish: a comparative study
Summary (En)
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Main Authors: | , , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1998
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Subjects: | SQUIDS, CUTTLEFISH, SMOKING, MICROBIOLOGICAL ANALYSIS, ORGANOLEPTIC PROPERTIES, KEEPING QUALITY, EVALUATION, CALMAR, SEICHE, FUMAGE, CALAMAR, SEPIA (MOLUSCO), AHUMADO, ANALYSE MICROBIOLOGIQUE, PROPRIETE ORGANOLEPTIQUE, APTITUDE A LA CONSERVATION, ANALISIS MICROBIOLOGICO, PROPIEDADES ORGANOLEPTICAS, APTITUD PARA LA CONSERVACION, EVALUACION, |
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