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- Author: G Campbell-Platt
- Publisher: Aspen Publishers
- ISBN-10: 075140201X
- ISBN-13: 9780751402018
- Format: 15.6 x 23.4 x 1.6 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
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- Author: G Campbell-Platt
- Publisher: Aspen Publishers
- ISBN-10: 075140201X
- ISBN-13: 9780751402018
- Format: 15.6 x 23.4 x 1.6 cm, minkšti viršeliai
- Language: English English
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.
Reviews