ENGLISH

Handbook of Fermented Meat and Poultry

By Fidel Toldrá

Book information

Publisher
Blackwell Pub
Year
2007
ISBN
0813814774, 9780813814773
LCC
TP371.44 .H357 2008
Open Library ID
OL11351317M
Language
english
Format
PDF
Filesize
5 MB (5525380 bytes)
Edition
1st ed
Pages
545\545
Library
Kingdwarf
Time added
2010-01-07 06:59:20
каталогиПищевая промышленность;Технология мяса и мясных пртаблицы

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 products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.

Similar books