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Fermented Meats

Fermented Meats

Paperback

Business GeneralTechnology & Engineering

ISBN10: 075140201X
ISBN13: 9780751402018
Publisher: Springer Nature
Published: Dec 31 1995
Pages: 260
Weight: 1.19
Height: 0.63 Width: 6.14 Depth: 9.21
Language: English
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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Technology & Engineering