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Le poisson fumé sur la Petite Côte Sénégalaise

by Cécile Broutin (writer), Fatou Ndoye (writer), Pascale Moity-Maïzi (writer)
eBook [ePub]
210 x 297 format Download after purchase
10,99 €
eBook [PDF]
210 x 297 format 92 pages Download after purchase
10,99 €

The authors look at the small-scale processing technologies used to produce keccax (smoked, salted and dried sardinella) in Senegal, highlighting how skills are acquired and passed on, innovations are developed and the activity is organized. Surveys results pinpoint consumer preferences and the criteria on which they base their choices, and any relevant trends. This dual approach helps to identify the interactions between household consumption and technical processing systems.

Animal health 1. General Principles

Book 18,30 €

Archie Hunter

Principles of Molecular and Genomic Biology Techniques revised and expanded 3rd edition

Book 29,00 €

Think of the possibilities Here comes the downside of working in science

Book 21,00 €

Nicolas Bouleau

Deciding not to decide What makes it so difficult?

Book 16,00 €

Michel Claessens

Reaction-diffusion Models for Spatial Ecology With Instructor-led Exercises

Book 32,00 €

Lionel Roques

Deep Marine Mineral Resources Forecast Study by 2030

Book 39,00 €

Yves Fouquet, Denis Lacroix

Language(s): French

Publisher: Cirad

Edition: 1st edition

Collection: Série Alimentation, savoir-faire et innovations agroalimentaires

Published: 1 april 2004

Reference eBook [ePub]: CI882EPB

Reference eBook [PDF]: CI882NUM

EAN13 eBook [ePub]: 9782759214396

EAN13 eBook [PDF]: 9782759208364

Interior: Two-colour

Pages count eBook [PDF]: 92

Size: 5,3 Mo (ePub), 9,3 Mo (PDF)