FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications in selected developing countries / Koane Mindjimba, Illia Rosenthal, Yvette Diei-Ouadi, Kennedy Bomfeh and Aina Randrianantoandro.

"More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security, as well as livelihood support in these regions. However, prevailing processing technologies present critical challenges, es...

Full description

Saved in:
Bibliographic Details
Online Access: Online Access
Main Authors: Mindjimba, Koane (Author), Rosenthal, Illia (Author), Diei-Ouadi, Yvette (Author), Bomfeh, Kennedy (Author), Randrianantoandro, Aina (Author)
Other title:Food and Agriculture Organization-Thiaroye processing technique.
Format: eBook
Language:English
Published: Rome : Food and Agriculture Organization of the United Nations, 2019.
Series:FAO fisheries and aquaculture technical paper ; 634.
Subjects:

Internet

Online Access

Online

Holdings details from Online
Call Number: SH1 .F2 no. 634
SH1 .F2 no. 634 Available