Handbook of fermented meat and poultry /

Handbook of fermented meat and poultry / editor-in-chief, Fidel Todrá ; associate editors, Y.H. Hui, I. Astiasaran, J.G. Sebranek, & R. Talon.

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"Fermented meats use bacterial cultures 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 is a reference book on meat fermentation which presents all the principle f...

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Bibliographic Details
Online Access: Full Text (via Wiley)
Other Authors: Toldrá, Fidel
Format: eBook
Language:English
Published: Chichester, West Sussex, UK : Wiley Blackwell, 2015.
Edition:2nd edition.
Subjects:
Fermented foods > Handbooks, manuals, etc.
Meat > Preservation > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Fermentation.
Fermented foods.
Meat > Preservation.
Handbooks and manuals.

Internet

Full Text (via Wiley)

Online

Holdings details from Online
Call Number: TP371.44
TP371.44 Available

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