Fish Drying and Smoking

Production and Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Fish Drying and Smoking by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781351448512
Publisher: CRC Press Publication: November 13, 2017
Imprint: Routledge Language: English
Author:
ISBN: 9781351448512
Publisher: CRC Press
Publication: November 13, 2017
Imprint: Routledge
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from CRC Press

Cover of the book Introduction to Telemedicine, second edition by
Cover of the book Ageing of Infrastructure by
Cover of the book Cell Physiology and Genetics of Higher Plants by
Cover of the book Usability Evaluation by
Cover of the book System Development Charges for Water, Wastewater, and Stormwater Facilities by
Cover of the book Environmental Chemistry by
Cover of the book Phototherapy Treatment Protocols by
Cover of the book Computational Plasma Physics by
Cover of the book Guidelines on Materials Requirements for Carbon and Low Alloy Steels by
Cover of the book Robotics and Mechatronics for Agriculture by
Cover of the book Principles of Cell Adhesion (1995) by
Cover of the book Psychological Perspectives on Fear of Flying by
Cover of the book The New DRCOG Examination by
Cover of the book Neural Network Modeling by
Cover of the book Ecological Interface Design by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy