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.
出版物详细信息
- 已出版: 1993
- 出版者: Intermediate Technology Development Group
- ISBN-10: 1853391379
- ISBN-13: 9781853391378
- Dewey Decimal: 664.94
- ECHO 图书馆: 664.94 UNI
- ECHO亚洲书库: FA.005