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...
Saved in:
| Online Access: |
Online Access |
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| Main Authors: | , , , , |
| Other title: | Food and Agriculture Organization-Thiaroye processing technique. |
| Format: | eBook |
| Language: | English |
| Published: |
Rome :
Food and Agriculture Organization of the United Nations,
2019.
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| Series: | FAO fisheries and aquaculture technical paper ;
634. |
| Subjects: |
Internet
Online AccessOnline
| Call Number: |
SH1 .F2 no. 634
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| SH1 .F2 no. 634 | Available |