Handbook of Fermented Meat and Poultry PDF
By:Fidel Toldrá
Published on 2014-10-27 by John Wiley & Sons
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 are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
This Book was ranked at 13 by Google Books for keyword microbiology activities.
Book ID of Handbook of Fermented Meat and Poultry's Books is yIgeBQAAQBAJ, Book which was written byFidel Toldráhave ETAG "dUVOS21DDsQ"
Book which was published by John Wiley & Sons since 2014-10-27 have ISBNs, ISBN 13 Code is 9781118522677 and ISBN 10 Code is 1118522672
Reading Mode in Text Status is true and Reading Mode in Image Status is true
Book which have "528 Pages" is Printed at BOOK under CategoryTechnology and Engineering
Book was written in en
eBook Version Availability Status at PDF is true and in ePub is true
Book Preview
Download Handbook of Fermented Meat and Poultry PDF Free
Download Handbook of Fermented Meat and Poultry Books Free
Download Handbook of Fermented Meat and Poultry Free
Download Handbook of Fermented Meat and Poultry PDF
Download Handbook of Fermented Meat and Poultry Books
No comments:
Post a Comment