Smoke in Food Processing
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- Synopsis
- Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial properties of the smoked food.Aside from beneficial properties, one must also consider potential health concerns associated with certain woods and their resulting smoke.
- Copyright:
- 1988
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 168 Pages
- ISBN-13:
- 9781351093545
- Related ISBNs:
- 9781351076647, 9781315897547
- Publisher:
- CRC Press
- Date of Addition:
- 08/27/23
- Copyrighted By:
- CRC Press
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.