Dry–Cured Meat Products
Seiten
2008
Wiley-Blackwell (Hersteller)
978-0-470-38511-1 (ISBN)
Wiley-Blackwell (Hersteller)
978-0-470-38511-1 (ISBN)
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Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world.
Fidel Toldra, Ph.D., Instituto de Agroquimica y Tecnologia de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.
1. Introduction: A Historical Perspective. 2. Description of Main Muscle Characteristics. 3. Manufacturing of Dry-Cured Hams. 4. Principles of Dry-Fermented Sausage Making. 5. Fermentation and Starter Cultures. 6. Characterization of Proteolysis. 7. Characterization of Lipolysis and Other Enzymatic Reactions. 8. Flavor Development. 9. Nutritional Defects and Preventive Measures. 12. Safety Aspects. 13. Economic and International Aspects. Index
| Erscheint lt. Verlag | 15.4.2008 |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Chemie |
| Technik | |
| ISBN-10 | 0-470-38511-1 / 0470385111 |
| ISBN-13 | 978-0-470-38511-1 / 9780470385111 |
| Zustand | Neuware |
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