Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry

Editor(s): Fidel Toldrá

Published Online: 14 APR 2008

Print ISBN: 9780813814773

Online ISBN: 9780470376430

DOI: 10.1002/9780470376430

About this Book

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.

Table of contents

    1. You have free access to this content
    2. Chapter 5

      Principles of Drying and Smoking (pages 37–48)

      Ana Andrés, José M. Barat, Raúl Grau and Pedro Fito

    3. Chapter 17

      Genetics of Microbial Starters (pages 177–185)

      Marie Champomier-Vergès, Anne-Marie Crutz-Le Coq, Monique Zagorec, Sabine Leroy, Emilie Dordet- Frisoni, Stella Planchon and Régine Talon

    4. Chapter 20

      Color (pages 188–216)

      Jens K. S. Møller and Leif H. Skibsted

    5. Chapter 22

      Flavor (pages 227–239)

      Karsten Tjener and Louise H. Stahnke

    6. Chapter 36

      U.S. Products (pages 369–386)

      Kenneth J. Stalder, Nicholas L. Berry, Dana J. Hanson and William Mikel

    7. Chapter 38

      Mediterranean Products (pages 393–404)

      Mario Estévez, David Morcuende, Jesüs Ventanas and Sonia Ventanas

    8. Chapter 39

      North European Products (pages 407–413)

      Torunn T. Håseth, Gudjon Thorkelsson and Maan S. Sidhu

    9. Chapter 43

      Biogenic Amines: Risks and Control (pages 455–468)

      M. Carmen Vidal-Carou, M. Teresa Veciana-Nogués, M. Luz Latorre-Moratala and Sara Bover-Cid

    10. Chapter 48

      Quality Control (pages 503–512)

      Fidel Toldrá, M-Concepción Aristoy, Mónica Flores and Miguel A. Sentandreu

    11. Chapter 49

      HACCP (pages 513–534)

      Maria Joao Fraqueza, Antonio S. Barreto and Antonio M. Ribeiro

    12. You have free access to this content