Fish Drying and Smoking: Production and Quality (Hardback)Peter E. Doe (editor)
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The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized.
The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Publisher: Taylor & Francis Inc
Number of pages: 270
Weight: 408 g
Dimensions: 235 x 159 x 15 mm
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