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Handbook of Fermented Meat and Poultry

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Published by Wiley-Blackwell .
Written in English

Subjects:

  • Food & beverage technology,
  • Technology & Engineering,
  • Technology & Industrial Arts,
  • Science/Mathematics,
  • Food Science,
  • Technology / Food Industry & Science,
  • Life Sciences - Biochemistry,
  • Fermentation,
  • Fermented foods,
  • Handbooks, manuals, etc,
  • Meat,
  • Preservation

Book details:

The Physical Object
FormatHardcover
Number of Pages576
ID Numbers
Open LibraryOL11351317M
ISBN 100813814774
ISBN 109780813814773

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  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 Author: Fidel Toldrá.   An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry ing with the principles of processing fermented meat and ending with discussions of . Book Review: Handbook of Fermented Meat and Poultry This thorough book includes the history of and recipes for fermented meat products, including dry-cured hams, salami, and more. By Russell Mullin. Get this from a library! Handbook of fermented meat and poultry. [Fidel Toldrá;] -- "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.

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the. Get this from a library! Handbook of fermented meat and poultry. [Fidel Toldrá; Y H Hui;] -- This is a comprehensive review of the science and technology of processing fermented meat and poultry products. The text includes coverage of processing principles, numerous fermented meat.   Description An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry ing with the principles of processing fermented meat and ending with discussions of Author: Fidel Toldrá. Whereas there is a substantial literature about fermentation of plants and plant materials (Katz, ), meat (Ockerman and Basu, ), as well as fish (Lopetcharat et al., ), there is very.

product exempted from USDA jurisdiction cannot be represented as a meat food or poultry product, except as provided in the meat or poultry regulations. A product is deemed as representing a meat food or poultry product if a term representing meat or poultry is used on labeling, e.g., in the product name, without appropriate qualification. Buy Handbook of Fermented Meat and Poultry 1 by Toldrá, Fidel (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible : Hardcover.   This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and. Improving the safety of fresh meat (ISBN ; ISBN ) It is widely recognized that food safety depends on effective intervention at all stages in the food chain. This authoritative and comprehensive book summarizes the wealth of research on reducing microbial and other hazards in fresh meat.