Production of Traditional Mediterranean Meat Products

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured b...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser:
Lorenzo, José Manuel., Domínguez, Rubén., Pateiro, Mirian., Munekata, Paulo E.S.
Körperschaft:
SpringerLink (Online service)
Weitere Verfasser:
Lorenzo, José Manuel (HerausgeberIn), Domínguez, Rubén (HerausgeberIn), Pateiro, Mirian (HerausgeberIn), Munekata, Paulo E.S (HerausgeberIn)
Format:
Elektronisch E-Book
Sprache:
Englisch
Veröffentlicht:
New York, NY : Springer US : Imprint: Humana, 2022.
Ausgabe:
1st ed. 2022.
Zusammenfassung:
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture. Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.
Umfang:
1 Online-Ressource (XI, 186 Seiten) 55 Illustrationen, 52 Illustrationen in Farbe
text file PDF
ISBN:
9781071621035
ISSN:
2662-9518
DOI:
10.1007/978-1-0716-2103-5
Schlagworte:
Food science.
Food Science.
Bezugswerke:
Links: