Fish Drying and Smoking : Production and Quality /

"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 th...

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Main Author: Doe, Peter E, (Author)
Format: Taylor Francis eBooks
Language:English
Published: London : Taylor and Francis, 2017.
Edition:First edition.
Subjects:
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3rd Floor Main Library

Call Number: A1234.567
Copy 1 Available