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|a Rehbronn, Edmund
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|a Ahumado de pescados /
|c Edmund Rehbronn, Franz Rutkowski ; José Barthelemy Paz, Marta Barthelemy Paz.
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| 250 |
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|a 5a. edición
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| 260 |
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|a Zaragoza :
|b Acribia,
|c c1985.
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| 300 |
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|a viii, 134 páginas :
|b ilustraciones ;
|c 24 cm.
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| 500 |
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|a Incluye índice
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| 505 |
0 |
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|a Especies adecuadas para el ahumado -- Manipulaciones previas al ahumado -- Dispositivos sencillos para ahumar -- Materiales para la obtención de humo -- Modernas instalaciones de ahumado -- Métodos de ahumar -- Cómo se come el pescado ahumado -- Fileteado -- Almacenamiento del pescado ahumado -- Empaquetado, láminas y bolsas de plástico -- Envasado al vacío -- Ahumado de pescado congelado -- Disposiciones legales fundamentales para los productos alimenticios de origen animal -- Relación de comerciantes y firmas comerciales
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|t Das Räuchern von fischen
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|a Pescado ahumado
|2 Armarc
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7 |
|a Alimentos ahumados
|2 Armarc
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|a Alimentos
|x Almacenamiento
|2 Armarc
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| 700 |
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|a Rutkowski, Franz
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|a Barthelemy Paz, José
|e traductor
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|a Barthelemy Paz, Marta
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