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	Provedor de dados OceanDocs (33) OMA (1) Biological Sciences (1) AgEcon (1) BABT (1) Autor Diop, M. (3) Ajayi, T.O. (2) Brito, A. (2) Fernández, M. (2) McPadden, Ch. (2) Abdala, S. (1) Adetayo, J.A. (1) Almeida,Tabajara (1) Alzugaray Martínez, R. (1) Alzugaray, Romina (1) Andrade, B. (1) Banon, S. (1) Barragán, J. (1) Batista, I. (1) Bdioui, M. (1) Ben Mariem, S. (1) Ben Naceur, L. (1) Ben Salem, S. (1) Bostock, T. (1) Bouquet, W. (1) Mais... Palavra-chave Shrimp fisheries (37) Artisanal fishing (5) Fishery management (5) Demersal fisheries (4) Stock assessment (4) Trawling (4) By catch (3) Catch composition (3) Fishing effort (3) Http://aims.fao.org/aos/agrovoc/c_2173 (3) Http://aims.fao.org/aos/agrovoc/c_24026 (3) Quality control (3) Socioeconomic aspects (3) Abundance (2) Benthos (2) Biomass (2) Bycatch (2) Capture fisheries (2) Catch/effort (2) Cephalopod fisheries (2) Mais... Tipo do documento Journal Contribution (20) Report (6) Theses and Dissertations (6) Info:eu-repo/semantics/article (3) Book (1) Preprint (1) Mais... Ano 2018 (1) 2012 (3) 2011 (2) 2010 (1) 2009 (5) 2007 (2) 2006 (2) 2005 (2) 2004 (2) 2000 (1) 1999 (1) 1997 (1) 1996 (1) 1991 (1) 1990 (1) 1989 (1) 1988 (2) 1986 (3) 1985 (1) 1982 (1) Mais... País Belgium (34) Brazil (2) United States (1) Idioma Espanhol (15) Inglês (11) Francês (10) Português (1)		Registro completo Provedor de dados:  OceanDocs País:  Belgium Título:  Estudio sobre la calidad y utilización de algunas especies de pescado demersal de tamaño pequeño en el Ecuador Study on the quality and use of some species of demersal fish in the small size of Ecuador Autores:  Montaño, R. Bostock, T. Andrade, B. Data:  2009-08-16 Ano:  1985 Palavras-chave:  Demersal fisheries By catch Shrimp fisheries Processing fishery products Organoleptic properties Demersal fisheries Organoleptic properties Http://aims.fao.org/aos/agrovoc/c_2173 Http://aims.fao.org/aos/agrovoc/c_5399 Resumo:  In the paper presented, comparisons are made between 12 species of small demersal fish (less than 30 cm O.L.) commonly found in the shrimp by-catch. Each species is described, estimates are made as to their relative abundance and fishery and complete data are presented on processing: filets, deboned minces. Taste panel work was carried out on cooked fillets as well as products made from the deboned mince and chemical analyses were made on all the species. The possibility of future increased utilization of these species is discussed. Tipo:  Journal Contribution Idioma:  Espanhol Identificador:  Boletín Científico y Técnico, 8(6). p. 1-17 - http://hdl.handle.net/1834/3156 Editor:  INP (Ecuador) Fechar

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