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FAO-Thiaroye processing technique

- towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications in selected developing countries

av Food and Agriculture Organization

del av FAO Fisheries and Aquaculture Technical Papers-serien

del av FAO fisheries and aquaculture technical paper-serien

FAO-Thiaroye processing technique av Food and Agriculture Organization
Om FAO-Thiaroye processing technique

Presents the FAO-Thiaroye (FTT) fish smoking technique and provides recommendations to unleash its potential. The publication makes the case for an evidence-based policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.

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  • Språk:
  • Engelska
  • ISBN:
  • 9789251314692
  • Format:
  • Häftad
  • Sidor:
  • 156
  • Utgiven:
  • 1. augusti 2020
  • Mått:
  • 0x300x0 mm.
  Fri leverans
Leveranstid: 2-4 veckor
Förväntad leverans: 26. november 2024

Om Food and Agriculture Organization

Se alla böcker av Food and Agriculture Organization

Beskrivning av FAO-Thiaroye processing technique

Presents the FAO-Thiaroye (FTT) fish smoking technique and provides recommendations to unleash its potential. The publication makes the case for an evidence-based policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.

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