Buch, Englisch, 186 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 387 g
Buch, Englisch, 186 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 387 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-2105-9
Verlag: Springer US
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.
Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
Dry-ripened chorizo.- Sobrasada.- Botifarra.- Morcilla de Burgos.- Salchichón.- Androlla and Botillo.- Dry-cured ham.- Dry-cured lacón.- Dry-cured loin.- Dry-cured cecina.- Salame Felino.- Bresaola.- Pepperoni.- Coppa.- Lukanka.- Sucuk.- Pastirma.- Alheira.- Chouriça de carne.- Entremeada and Paia de Toucinho.- Salpicão and Paio.
