|
Author: |
Jarvis, Norman D. https://id.oclc.org/worldcat/entity/E39PCjrp4H34vvCC4jVjmwcMKb |
|
|
Title Statement: |
Curing of fishery products / Norman D. Jarvis. |
|
|
Published: |
Washington, D.C. : Government Printing Office, 1950. |
|
|
Description: |
iv, 271 pages : illustrations ; 23 cm |
|
|
Series: |
(U.S. Fish and Wildlife Service. Research report ; no. 18) |
|
|
General Note: |
Research supported by the United States Department of the Interior, Fish and Wildlife Service. |
|
|
Bibliography Note: |
Includes bibliographical references (pages 260-266). |
|
|
Contents Note: |
Contents: Importance of fish curing in the history of the United States. |
|
|
|
Contents: Statistical review of the fish curing industry. |
|
|
|
Contents: Preservative action in fish curing. |
|
|
|
Contents: Air dried fishery products. |
|
|
|
Contents: Dehydration of fish. |
|
|
|
Contents: Principles of fish salting. |
|
|
|
Contents: Dry salting cod. |
|
|
|
Contents: Dry salt cod -- foreign cures. |
|
|
|
Contents: Spoilage in dry salt cod and other cured fish. |
|
|
|
Contents: Miscellaneous dry salt fish. |
|
|
|
Contents: Dry salting fish in warm climates. |
|
|
|
Contents: Miscellaneous brin-packed fish. |
|
|
|
Contents: Herring salting. |
|
|
|
Contents: Salmon salting. |
|
|
|
Contents: Spiced and pickled fish. |
|
|
|
Contents: Caviar and other fish roe products. |
|
|
|
Contents: Smoking fish. |
|
|
|
Contents: Herring smoking. |
|
|
|
Contents: Salmon smoking. |
|
|
|
Contents: Smoked haddock and other groundfish. |
|
|
|
Contents: Miscellaneous fish smoking. |
|
|
|
Contents: Delicatessen products. |
|
|
|
Contents: Literature cited. |
|
|
|
Contents: Index. |
|
|
Summary, Etc. Note: |
Abstract: Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening. |
|
|
Local Note: |
NWRCCatalogISO20250428 |
|
|
Additional Physical Forms: |
Online version: Jarvis, Norman D. Curing of fishery products. Washington, D.C. : Government Printing Office, 1950 (OCoLC)794879133 |
|
|
Subject: |
Fishery products--Preservation. |
|
|
|
Dried fish. |
|
|
|
Salted fish. |
|
|
|
Smoked fish. |
|
|
|
Pickled fish. |
|
|
|
Dried fishery products. |
|
|
|
Produits de la pêche--Conservation. |
|
|
|
Poisson salé. |
|
|
|
Poisson séché. |
|
|
|
Produits de la pêche séchés. |
|
|
|
Poisson mariné. |
|
|
|
Dried fishery products fast |
|
|
|
Dried fish fast |
|
|
|
Fishery products--Preservation fast |
|
|
|
Salted fish fast |
|
|
|
Smoked fish fast |
|
|
Name Added Entry: |
U.S. Fish and Wildlife Service. https://id.oclc.org/worldcat/entity/E39QQPVp7PvBHP4qThMhfjh7B6 |
|
|
Series Added Entry: |
U.S. Fish and Wildlife Service. Research report ; no. 18. |