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Synopsis
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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Fermented Meats.
Published by
Chapman and Hall, 1995
ISBN 10: 075140201X
ISBN 13: 9780751402018
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Hardcover
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Seller: Antiquariat Deinbacher, Murstetten, Austria
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8° , Hardcover/Pappeinband. 1.Auflage,. xii, 242 Seiten Einband etwas berieben, Bibl.Ex., innen guter und sauberer Zustand 9780751402018 Sprache: Englisch Gewicht in Gramm: 635. Seller Inventory # 156616
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Fermented Meats
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Fermented Meats
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Fermented Meats
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Fermented Meats
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Fermented Meats
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Fermented Meats
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Taschenbuch. Condition: Neu. Neuware - 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. Seller Inventory # 9780751402018
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