បង្ហាញកំណត់ត្រាសាមញ្ញសម្រាប់ធាតុ

Share 
 
dc.contributor.authorUchiyama, Hitoshi
dc.date.accessioned2018-03-27T03:01:39Z
dc.date.available2018-03-27T03:01:39Z
dc.date.issued1978-09
dc.identifier.citationUchiyama, H. (1978). Analytical Methods for Estimating Freshness of Fish. Training Department, Southeast Asian Fisheries Development Center.en
dc.identifier.urihttp://hdl.handle.net/20.500.12067/508
dc.description.abstractIt needs hardly be stressed that freshness is one of the essential factors of fisheries products. The quality of fresh fish as well as that of processed fisheries products depends upon the freshness of fish when it is landed at the port, delivered to the factory or sold to the consumer. Therefore, the problem of fish preservation, in other words "how to keep the freshness of caught fish", is of prime importance in order to increase the added value of marine products.en
dc.language.isoenen
dc.publisherTraining Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalytical Methods for Estimation Freshness of Fishen
dc.typeBooken
dc.subject.asfafishery productsen
dc.subject.asfaquality assuranceen
dc.subject.asfamethodologyen
dc.subject.asfaprocessing fishery productsen
dc.subject.asfafish spoilageen
dc.subject.asfafood technologyen


ឯកសារសម្រាប់ធាតុនេះ។

ឯកសារទំហំទម្រង់ការរុករក
TD-TRB-13.PDF3.659មេកាបៃapplication/pdfរកមើល / បើកOpen

ធាតុនេះជាកម្មសិទ្ធិរបស់បណ្តុំខាងក្រោម

បង្ហាញកំណត់ត្រាសាមញ្ញសម្រាប់ធាតុ