Fish Drying and Smoking
Taylor & Francis Inc, 1998
437,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9781566766685
- ISBN-10
- 1566766680
- Publisher
- Taylor & Francis Inc
- Year
- 1998
- Publication date
- 1998-06-15
- Pages
- 268
- Dimensions
- 234x156x
- Weight
- 612