Fermented Meats
Book Details
Format
Hardback or Cased Book
ISBN-10
075140201X
ISBN-13
9780751402018
Publisher
Springer Nature B.V.
Imprint
Springer
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 31st, 1995
Print length
260 Pages
Weight
518 grams
Dimensions
24.40 x 16.20 x 2.00 cms
Product Classification:
Food & beverage technologyFood and beverage technology
Ksh 12,950.00
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1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.
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