10 resultados para Programa Inclui
em Aquatic Commons
Resumo:
(PDF tiene 4 paginas.)
Resumo:
El HACCP es un sistema preventivo más que reactivo de control de peligros. Los procesadores de alimentos pueden utilizarlo para garantizar productos alimentarios más inocuos para los consumidores. Para asegurar alimentos más inocuos, el sistema HACCP está diseñado para identificar los peligros, establecer controles y monitorear estos controles. Los peligros pueden consistir en microorganismos nocivos o en contaminantes químicos y/o físicos. (PDF tiene 289 paginas.)
Resumo:
An account is given of activities undertaken during the project, which was concerned with the development of tuna fisheries using rod and live bait, in Mozambique. Major tuna species present in the area are described, and fishing gear and methods used outlined, detailing also catch composition and live bait utilized.
Resumo:
Abarca los trabajos que se presentan durante los 3 días que dura el evento infantil.
Resumo:
The fish smoking is a traditional process in most african countries and has been gradually improved to the light of changes in forms, techniques and materials. In Mozambique, in particular, this method is not as developed as expected, because it has more advantages in wetlands during rainy seasons, where there is no shortage of salt and in order to give a special taste to the dry fish. In many parts of the country, mainly in coastal areas, the smoking process is made manually by families: a small fire with any type of wood, close to a small amount of fish on a stick, tilted on fire in order to take smoke and heat for several hours. This process is used in the south (Inhaca Island), in central and northern regions (Beira, Nampula) and was also seen in Niassa Lake. This paper presents a program aimed at the application of existing knowledge about fish smoking process and at technology improvement.
