Fish Drying and Smoking: Production and Quality
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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. It 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. 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.
Format:Hardcover
Language:English
ISBN:1566766680
ISBN13:9781566766685
Release Date:June 1998
Publisher:Routledge
Length:268 Pages
Weight:0.86 lbs.
Dimensions:0.6" x 6.1" x 9.4"
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