Handbook of Fermented Meat and Poultry

by Joseph Sebranek, Iciar Astiasaran, Y.H. Hui, et al.

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. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.

This fully revised and expanded reference book on meat fermentation presents all the principle...

• Format: Hardcover
• Language: English
• ISBN: 1118522699
• ISBN13: 9781118522691
• Release Date: January 2015
• Publisher: Wiley-Blackwell
• Length: 528 Pages
• Weight: 3.40 lbs.
• Dimensions: 1.0" x 8.5" x 11.0"