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Garde manger / Smoke / Salmon / Smoking / Curing / Lox / Salt / Dried and salted cod / Brining / Food and drink / Food preservation / Fish processing


Smoked Fish -- Part II. Proper Salting, Drying Procedures Essential
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Document Date: 2013-09-03 14:05:17

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File Size: 197,58 KB

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IndustryTerm

food pathogens / heat processing / inferior product / food-grade quality / final product / fish processors / food products / /

Organization

Virginia Tech / Food Science And Technology Department / Global Aquaculture Alliance / /

Person

George J. Flick / /

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Position

global aquaculture advocate / desired product global aquaculture advocate / Editor / /

ProvinceOrState

Nova Scotia / /

Technology

fish processors / /

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