Fish Drying and Smoking: Production and Quality

Buy Now:
Amazon.com
Price:
$253.00
By:
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. 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 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.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664.944
    EAN:
    9781566766685
    Edition:
    1
    ISBN:
    1566766680
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $195.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    250
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1998-06-15
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Fish Drying and Smoking: Production and Quality
    Creator:
    Peter E. Doe

Comments

To post comments, simply sign up and become a member!