1st edition
Hardback (13 Apr 2018)
Includes delivery to the United States
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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.
| ISBN: | 9781315897547 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| Pub date: | 13 Apr 2018 |
| Edition: | 1st edition |
| DEWEY: | 664.024 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 168 |
| Weight: | 453g |
| Height: | 254mm |
| Width: | 178mm |
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