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 Tensor Methods in Statistics by
Cover of the book Handbook of Nutritional Supplements by
Cover of the book The Melanotropic Peptides by
Cover of the book Mould's Medical Anecdotes by
Cover of the book Traditional Construction for a Sustainable Future by
Cover of the book Nutrition and the Developing Brain by
Cover of the book Opto-Mechanical Systems Design, Volume 2 by
Cover of the book Biodeterioration of Concrete by
Cover of the book Filtration by
Cover of the book Uses of Elemental Diets in Clinical Situations by
Cover of the book Estuarine and Marine Bivalve Mollusk Culture by
Cover of the book Building Knowledge, Constructing Histories, volume 2 by
Cover of the book Introductory Fisheries Analyses with R by
Cover of the book Building Construction Handbook by
Cover of the book Tidal Hydraulic Engineering 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