Fish Drying and Smoking

Name: Fish Drying and Smoking
Brand: Routledge
Availability: OutOfStock
Rating: 5 (1 reviews)

By Doe, Peter E.

0 - Default Title

Description

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. It 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. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling, from the time the fish is harvested to the time it is eaten.

Product details

Edition:

1

Number of Pages:

270

Release Date:

1998-06-15

Publication Date:

1998-06-01

Publisher:

Routledge

Languages:

Original: English

ISBN10:

1566766680

ISBN13:

9781566766685

GPSR Manufacturer Reference:

[email protected]

Weight:

573 g

Height:

161 cm

Width:

240 cm

Thickness:

19 cm

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