BOOKS - PROFESSIONS AND CRAFTS - Технология посола, копчения и сушки рыбы...
US $6.65
74768
74768
Технология посола, копчения и сушки рыбы
Author: Воскресенский Н.А.
Year: 1958
Number of pages: 552
Format: PDF
File size: 25,8 MB
Language: RU
Year: 1958
Number of pages: 552
Format: PDF
File size: 25,8 MB
Language: RU
The book outlines the main provisions of the theory and practice of salting, smoking and drying fish, gives a brief description of the fish processing industry of the USSR and the history of its development. When presenting the theoretical foundations of fish conservation, the author applies a new original method for analyzing technological processes and phenomena occurring in fish during processing, based on the use of a set of positions and methods of physics, biochemistry, colloidal chemistry and morphology.
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