Fish Drying and Smoking

by Doe E Doe and Peter E. Doe

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap.

The emphasis in this book in on the critical factors which affect the...

• Format: Hardcover
• Language: English
• ISBN: 1566766680
• ISBN13: 9781566766685
• Release Date: June 1998
• Publisher: Routledge
• Length: 268 Pages
• Weight: 0.86 lbs.
• Dimensions: 0.6" x 6.1" x 9.4"