An innovative way of fish drying and smoking: FAO Thiaroye Processing Technique (FTT-Thiaroye)
| dc.creator | Sayed M. Naim Khalid | |
| dc.date | 2023-04-27T11:19:51Z | |
| dc.date | 2023-04-27T11:19:51Z | |
| dc.date | 2017 | |
| dc.date | 2020-11-10T12:39:56.0000000Z | |
| dc.date.accessioned | 2026-06-27T20:25:57Z | |
| dc.description | A publication to introduce and trail a new cost effective method of fish smoking and drying which will reduce post-harvest losses, add value to the finished product and increase its shelf life. | |
| dc.format | 4p. | |
| dc.format | application/pdf | |
| dc.identifier | No ISBN | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/i8301en | |
| dc.identifier | http://www.fao.org/3/a-i8301e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/194108 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | An innovative way of fish drying and smoking: FAO Thiaroye Processing Technique (FTT-Thiaroye) | |
| dc.title | An innovative way of fish drying and smoking: FAO Thiaroye Processing Technique (FTT-Thiaroye) | |
| dc.type | Document |