Fish Smoking and Drying
Subtitle: The Effect of Smoking and Drying on the Nutritional Properties of Fish
Publisher: Elsevier Applied Science
Published: May 1989
Language: eng
Format: Hardcover
Number of pages: 166
ISBN-13: 9781851662470
Subjects: Fish, Smoked; Food & beverage technology; Food Research; Dried fish; Smoked fish; Science/Mathematics