Home smoking and curing; how you can smoke-cure, salt, and preserve fish, meat, and game
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| Format: | Texto biblioteca |
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London (UK) Barrie and Jenkins
1977
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| Subjects: | EQUIPMENT, SMOKED FISH, SMOKED MEAT, FOODS, PRESERVATION, PROCESSING, TECHNOLOGY, SMOKING, FISHES, MEAT, EGGS, CHEESE, FISH, BRINING, DRYING, FREEZING, MATERIEL, POISSON FUME, VIANDE FUMEE, PRODUIT ALIMENTAIRE, EQUIPO, PESCADO AHUMADO, CARNE AHUMADA, ALIMENTOS, PRESERVACION, TRAITEMENT, TECHNOLOGIE, FUMAGE, POISSON (ANIMAL), VIANDE, OEUF, FROMAGE, POISSON (ALIMENT), SALAGE, SECHAGE, CONGELATION, PROCESAMIENTO, TECNOLOGIA, AHUMADO, PECES, CARNE, HUEVOS, QUESO, PESCADO, SALAZON, SECADO, CONGELACION, |
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| Summary: | Tables; |
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