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Fish Drying and Smoking: Production and Quality Peter E. Doe 1.º edición
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Fish Drying and Smoking: Production and Quality
Peter E. Doe
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.
250 pages, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 15 de junio de 1998 |
| ISBN13 | 9781566766685 |
| Editores | Taylor & Francis Inc |
| Páginas | 268 |
| Dimensiones | 156 × 234 × 15 mm · 612 g |
| Lengua | Inglés |
| Editor | Doe, Peter E. |
