Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fish Drying and Smoking: Production and Quality

Fish Drying and Smoking: Production and Quality

Doe, Peter E.

Hardcover

Canning & PreservingTechnology & Engineering

ISBN10: 1566766680
ISBN13: 9781566766685
Publisher: Routledge
Published: Jun 15 1998
Pages: 268
Weight: 0.86
Height: 0.57 Width: 6.10 Depth: 9.38
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. 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.

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