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Fish Drying and Smoking: Production and Quality

(Bog, Hardback, Engelsk)
Fish Drying and Smoking: Production and Quality
Forlag: Taylor & Francis Inc

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Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book emphasizes the critical factors which affect the quality of products produced in less technological cultures - products which have been largely neglected in technically advanced countries.

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Alle detaljer

Forlag Taylor & Francis Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 15-06-1998
Første udgivelsesår 1998
Fagredaktør Peter E. Doe
Originalsprog United States
Sideantal 268
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 268 pages
Mål 234 x 156
ISBN-13 / EAN-13 9781566766685