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FAO-Thiaroye processing technique - Food and Agriculture Organization - Bog

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

af Food and Agriculture Organization

indgår i FAO Fisheries and Aquaculture Technical Papers serien

indgår i FAO fisheries and aquaculture technical paper serien

FAO-Thiaroye processing technique af Food and Agriculture Organization
Bag 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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9789251314692
  • Indbinding:
  • Paperback
  • Sideantal:
  • 156
  • Udgivet:
  • 1. august 2020
  • Størrelse:
  • 0x300x0 mm.
  • Ukendt - mangler pt..

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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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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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