Fish Smoking And Drying
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Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 1998-06-15 - Publisher: CRC Press
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology
Language: en
Pages: 190
Pages: 190
Type: BOOK - Published: 2014-06-17 - Publisher: Bookmagic LLC
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is cove
Language: en
Pages: 192
Pages: 192
Type: BOOK - Published: 1988 - Publisher: Elsevier Science & Technology
The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 2017-11-13 - Publisher: Routledge
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology
Language: en
Pages: 187
Pages: 187
Type: BOOK - Published: 1997-01-09 - Publisher: Stackpole Books
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
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