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040 _aUtSlPG
041 7 _apt
_2iso639-1
050 4 _aHD
_aSH
100 1 _aFrança, Clemente Ferreira
245 1 0 _aMemoria sobre as diversas salgas da sardinha :
_bcom o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2011
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2011-06-30
508 _aProduced by Rita Farinha (This file was produced from images generously made available by Google Books)
520 _a"Memoria sobre as diversas salgas da sardinha" by Clemente Ferreira França is a scientific publication written in the early 19th century. The book discusses various methods of preserving sardines and other larger fish through salting techniques, emphasizing the importance of proper practices for public health and economic benefit. The text outlines procedures for salting sardines, as well as the potential for utilizing other fish like anchovies and tuna. França delves into the specifics of how to prepare fish for salting, the significance of maintaining quality during the process, and the impact of negligence and greed on the quality of preserved fish. He encourages local governments to enforce regulations to ensure the quality of salted fish being sold, linking this to the overall health of the population and the economy of Portugal, particularly regarding a staple food like sardines. The work serves both as a guide for fish preservation and as a call to action for better oversight in the fishing industry. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aFishery products -- Preservation
653 _aSalted fish
856 4 0 _uhttps://www.gutenberg.org/ebooks/36560
999 _c77400
_d77400