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Language
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English
Book
Hardback
Explains the traditional fish smoking and drying practices in terms of the basic underlying principl...
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Libristo code: 04815046
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987 b
987 b
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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.
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About the book
Full name
Fish Drying & Smoking
Author
Peter E. Doe
Language
English
English
Binding
Book - Hardback
Date of issue
1998
Number of pages
268
EAN
9781566766685
ISBN
1566766680
Libristo code
04815046
Publishers
Taylor & Francis Inc
Weight
612
Dimensions
156 x 234 x 15
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