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This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.

Detalles de publicación

  • Publicado: 1993
  • Editor: Intermediate Technology Development Group
  • ISBN-10: 1853391379
  • ISBN-13: 9781853391378
  • Dewey Decimal: 664.94
  • Librería ECHO: 664.94 UNI
  • Biblioteca de ECHO Asia: FA.005