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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 - FAO fisheries and aquaculture technical paper Food and Agriculture Organization
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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 - FAO fisheries and aquaculture technical paper
Food and Agriculture Organization
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.
156 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | August 1, 2020 |
| ISBN13 | 9789251314692 |
| Publishers | Food & Agriculture Organization of the U |
| Pages | 156 |
| Dimensions | 150 × 220 × 10 mm · 453 g |
