Can I read Handbook of Fermented Meat and Poultry on EtoBox?

Handbook of Fermented Meat and Poultry by Fidel Toldrá, Iciar Astiasaran, Joseph Sebranek, Regine Talon, Y. H. Hui is a nonfiction available to read on EtoBox.

What is Handbook of Fermented Meat and Poultry about?

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 into the following sections: • Meat fermentation worldwide: overview, production and principles • Raw materials • Microbiology and starter cultures for meat fermentation • Sensory attributes • Product categories: general considerations • Semidry-fermented sausages • Dry-fermented sausages • Other fermented meats and poultry • Ripened meat products • Biological and chemical safety of fermented meat products • Processing sanitation and quality assurance There

Who reads Handbook of Fermented Meat and Poultry?

Author

Fidel Toldrá, Iciar Astiasaran, Joseph Sebranek, Regine Talon, Y. H. Hui

Publisher

Wiley-Interscience; Wiley-Blackwell

Published

2015

Language

EN

ISBN

9781118522653

Category

nonfiction

Subjects

Engineering, Science, Stem