ShareDraft code of practice for the complete use of sharks.
Projet de code d'usages pour la complète utilisation des requins.
Author(s) : FAO, LIMPUS L. G.
Type of monograph: Other
Summary
Sharks not only provide nutritious meat, many other parts of their carcasses can be marketed. The code reviews methods of handling and processing of shark meat, whether fresh, frozen, salted, dried or smoked, and also deals with the basic instructions for fishing boats and processing plants.
Details
- Original title: Projet de code d'usages pour la complète utilisation des requins.
- Record ID : 1994-3305
- Languages: French
- Subject: Regulation
- Publication: FAO - Italy/Italy
- Publication date: 1991/12
- Source: Source: n. 844; 69 p. (21 x 29.7); fig.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Draft guidelines for the sensory evaluation of ...
- Date : 1996/05
- Languages : English
- Source: Comm. Codex Aliment. - CX-FFP 96-9; 13 p.; 1 fig.; 1 tabl.
View record
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Code d'usages pour le poisson et les produits d...
- Author(s) : Codex Alimentarius Commission, FAO
- Date : 2002/06/03
- Languages : French
View record
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PHOSPHOLIPID COMPOSITION OF SALTED AND SMOKED A...
- Author(s) : ABBASOV G. S., ALIEV V. A.
- Date : 1982
- Languages : Russian
- Source: Rybn. Hoz. - n. 12
View record
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PREPARATION AND KEEPING QUALITY OF HOT SMOKED M...
- Author(s) : HANUMANTHAPPA B., CHANDRASEKHAR T. C.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
View record
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SURVIVAL OF ANISAKIS IN COLD SMOKED SALMON.
- Author(s) : GARDINER M. A.
- Date : 1990
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 2-3
View record