Handbook of Fermented Meat and Poultry - F Toldra - Books - John Wiley and Sons Ltd - 9781118522691 - January 7, 2015
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F Toldra
Handbook of Fermented Meat and Poultry 2nd edition

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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.

528 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released January 7, 2015
Original release date 2014
ISBN13 9781118522691
Publishers John Wiley and Sons Ltd
Pages 528
Dimensions 286 × 225 × 25 mm   ·   1.54 kg
Language English  
Editor Toldra, Fidel (Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain)

Mere med samme udgiver

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