Handbook of fermented meat and poultry
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Handbook of fermented meat and poultry
Handbook of fermented meat and poultry
Handbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Si Handbook of fermented meat and poultry ilveira Louise H. Stahnke Régine TalonBlackwellPublishingHandbook of Fermented Meat and PoultryAn internationally respected editorial team and array of chapter contributors have developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science Handbook of fermented meat and poultry and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussioHandbook of fermented meat and poultry
ns of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles, product categories, and product quHandbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Si Handbook of fermented meat and poultry d technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, in Handbook of fermented meat and poultry cluding: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham).ProdHandbook of fermented meat and poultry
uct quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptHandbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Si Handbook of fermented meat and poultry texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP, and disease outbreaks.About the EditorFidel Toldrá, Ph.D., is a Research Professor a Handbook of fermented meat and poultry nd Head of the Meat Science Laboratory, Institute de Agroqulmlca y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has co-edited and/or authored morHandbook of fermented meat and poultry
e than 14 books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.Associate EditorsY. H. Hui, Ph.D., Science TechHandbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Si Handbook of fermented meat and poultry Manoa, Honolulu, Hawaii Joseph G. Sebranek, Ph.D., Iowa state University, Ames, Iowa Expedito-Tadeu F. Silveira, Ph.D., Institute de Tecnologia de Ahmentos, Campinas - SP, Brazil Louise H. stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark Régine Talon, Ph.D., Institut National de la Recherche Agro Handbook of fermented meat and poultry nomique, Saint-Genes Champanelle, FranceBlackwellPublishingHandbook of Fermented Meat and PoultryHandbook of Fermented Meat and PoultryEditorFidel TolHandbook of fermented meat and poultry
dráAssociate EditorsY. H. HuiIciar AstiasaránWai-Kit Nip Joseph G. Sebranek Expedito-Tadeu E Silveira Louise H. StahnkeRégine TalonBlackwell"CJ PublisHandbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Si Handbook of fermented meat and poultry C). Valencia. Spain. Dí. Toldrá has co-edited and or authored more than 14 books in food chemistry ami food biochemistry, food technology, and meat anil poultry processing.C2OO7 Blackwell PublishingAll rights reservedBlackwell Publishing Professional2121 State Avenue. Ames. Iowa 50014. USA Handbook of fermented meat and poultry Handbook ofFermented Meat and PoultryFidel ToldráEDITORASSOCIATE EDITORSY. H. Hui lciar Astiasarán Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. SiGọi ngay
Chat zalo
Facebook