Advances In Smoking Of Foods
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Language: en
Pages: 79
Pages: 79
Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier
Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on Se
Language: en
Pages: 246
Pages: 246
Type: BOOK - Published: 2018-02-06 - Publisher: CRC Press
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 co
Language: en
Pages: 575
Pages: 575
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2020-05-26 - Publisher: Whitecap Books
Want to take your smoking meat and fish game to the next level? Let bestselling author and best-ranked smoking meat blogger Jeff Phillips get you out of the fun
Language: en
Pages: 293
Pages: 293
Type: BOOK - Published: 2008-08-17 - Publisher: Simon and Schuster
Everything you need to know about home smoking! In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearless
