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Fish Drying and Smoking: Production and Quality Peter E. Doe 1st edition
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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
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | June 15, 1998 |
| ISBN13 | 9781566766685 |
| Publishers | Taylor & Francis Inc |
| Pages | 268 |
| Dimensions | 156 × 234 × 15 mm · 612 g |
| Language | English |
| Editor | Doe, Peter E. |
