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Synopsis
Scientific studies of mostly traditional methods for preserving meat by fermentation involving the addition of salt, nitrate or nitrite, and various spices. The recent renewed interest in such methods is part of the quest for exotic flavors rather than the need to preserve the meat. Discusses the types, the history, bacterial and fungal ripening, starter cultures, sausages from around the world, flavor chemistry, toxins, and production and consumption in Europe. Annotation copyright Book News, Inc. Portland, Or.
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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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Fermented Meats
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Hardback. Condition: New. Seller Inventory # LU-9780751402018
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