Smoke in Food Processing

1st Edition

Joseph A. Maga

CRC Press
Published April 16, 2018
Reference - 168 Pages
ISBN 9781315897547 - CAT# K347984

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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.

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