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Cold-smoking and salt-curing meat, fish and game
Publication details: Connecticut: Lyons Press, 1995Description: 158pISBN: 9781558214224Subject(s): Food processing | Cured meat | Smoke flavours | Food preservationLOC classification: TX609| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX609 LIV (Browse shelf(Opens below)) | 1 | Available | 190829 |
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| TX609 GRE Practical dehydration | TX609 GRE Practical dehydration | TX609 LAM Curing and smoking: River cottage handbook | TX609 LIV Cold-smoking and salt-curing meat, fish and game | TX609 MAR Curing and smoking fish | TX 609 OET Freeze-drying | TX609 OET Freeze-drying |
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