Handbook of Fermented Meat and Poultry
Copyright © 2007 Blackwell Publishing
Editor(s): Fidel Toldrá
Published Online: 14 APR 2008
Print ISBN: 9780813814773
Online ISBN: 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.