Explore Books on
salting of food

Preserving the Japanese way

By Nancy Singleton Hachisu

Salt and fishery

By John Collins

The sodium content of your food

By Anne C. Marsh

Reducing salt in foods

By David Kilcast

Some considerations concerning the salting of fish

By Donald Kiteley Tressler

Chŏntʻong chŏjang ŭmsik

By Hŭi-jŏng Chŏn

Salt

By Valerie Aikman-Smith

The joy of smoking and salt curing

By Monte Burch

Le Sel de la vie en Asie du Sud-est

By Pierre Le Roux,Jacques Ivanoff

Preservation of vegetables by salting or brining

By John L. Etchells

Preparation of salt brines for the fishing industry

By Kenneth S. Hilderbrand

La ganaderia y la industria de salazón de carnes en el período 1810-1862

By Alfredo J. Montoya

Sodium

By

Urquiza, el saladerista

By Manuel E. Macchi

Buying food and eating out

By

The Sodium content of your food

By

The U.S. market for salted snacks

By Amanda Brower

Salt and Pepper

By Jody Vassallo

Salting practices in fan and overhead basket bunker cars loaded with precooled cherries

By Fisk Gerhardt

Dongshi liao xia lu xian dan

By Ri chuang she wen hua shi ye you xian gong si

The bomb in our bellies

By March Laumer

The bomb in our bellies comes back

By March Laumer

The U.S. market for salted snacks

By Phillip Margulies

Seasalt's hidden powers

By Jacques de Langre