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Långsam fisk: torkning, rökning och saltning på skärgårdsvis
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Arts, The Hugo Valentin Centre.
Aarhus universitet, Det Jordbrugsvidenskabelige Fakultet Inst. for Fødevarekvalitet.
2009 (Swedish)Book (Other (popular science, discussion, etc.))
Abstract [sv]

Om den nordiska fiskmatens historia

Konsten att torka fisk

Rökningens princip

Om insaltning av fisk

Hållbarhet

Näringsvärde

Smak

 

Place, publisher, year, edition, pages
Hjorted: Ostkultur Förlag , 2009, 1. , 159 p.
Keyword [sv]
torkning av fisk, saltning av fisk, rökning av fisk, kulturhistoria, skärgård, livsmedel, konservering
Identifiers
URN: urn:nbn:se:uu:diva-152057ISBN: 978-91-977590-2-1 (print)OAI: oai:DiVA.org:uu-152057DiVA: diva2:412316
Available from: 2011-04-21 Created: 2011-04-21 Last updated: 2013-12-03

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Selling, Jan

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