Handbook of Fermented Meatand Poultry
Author(s):Fidel Toldrá, Iciar Astiasaran, Joseph Sebranek, Regine Talon, Y. H. Hui
PDF 9Mb
Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meatfermentation, 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.
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