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Fermented Meats

Fermented Meats

Geoffrey Campbell-Platt

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Editorial:
Springer Nature B.V.
Año de edición:
1995
Materia
Tecnología de alimentos y bebidas
ISBN:
9780751402018

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Sobre IBD

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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