Handbook of Fermented Meat and Poultry.

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented me...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Toldrá, Fidel
Otros Autores: Hui, Y. H., Astiasaran, Iciar, Sebranek, Joseph, Talon, Regine
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken : Wiley, 2014.
Edición:2nd ed.
Temas:
Fermented foods > Handbooks, manuals, etc.
Meat > Preservation > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Aliments fermentés > Guides, manuels, etc.
Viande > Conservation > Guides, manuels, etc.
Fermentation > Guides, manuels, etc.
Fermentation
Fermented foods
Meat > Preservation
Handbooks and manuals
Acceso en línea:Texto completo
Descripción
Sumario:Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped int.
Notas:Chapter 13 The Microbiology of Fermentation and Ripening.
Descripción Física:1 online resource (534 pages)
ISBN:9781118522684
1118522680

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