Kód: 04815046
Fish Drying & Smoking
Autor Peter E. Doe
Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book emphasizes the critical factors which affect the quality of products produced in ... celý popis
- Jazyk:
Angličtina - Väzba: Pevná
- Počet strán: 268
Nakladateľ: Taylor & Francis Inc, 1998
- Viac informácií o knihe
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Viac informácií o knihe Fish Drying & Smoking
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Anotácia knihy
Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book 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.
Parametre knihy
Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
373.75 €
- Celý názov: Fish Drying & Smoking
- Podnázov: Production and Quality
- Autor: Peter E. Doe
- Jazyk: Angličtina
- Väzba: Pevná
- Počet strán: 268
- EAN: 9781566766685
- ISBN: 1566766680
- ID: 04815046
- Nakladateľ: Taylor & Francis Inc
- Hmotnosť: 612 g
- Rozmery: 234 × 156 × 15 mm
- Dátum vydania: 15. June 1998
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