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Smoke in Food Processing
Joseph A. Maga
(Author)
·
CRC Press
· Hardcover
Smoke in Food Processing - Maga, Joseph A.
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Synopsis "Smoke in Food Processing"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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