Handbook of Fermented Meat and Poultry

Forsideomslag
Fidel Toldrá
Wiley, 4. feb. 2008 - 576 sider
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.

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Om forfatteren (2008)

Editor

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.


Associate Editors

Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA

Iciar Astiasarán, Ph.D., University of Navarra, Pamplona, Spain

Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI

Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA

Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnología de Alimentos, Campinas – SP, Brazil

Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Hørsholm, Denmark

Régine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France.

Bibliografiske oplysninger