Fermented meats

Main
Engineering
Fermented meats

Fermented meats

Name: Fermented meats
ISBN: 9780751402018

Geoffrey Campbell-Platt, P E Cook

0 / 0

0 comments

Quanto ti piace questo libro?

Qual è la qualità del file?

Scarica il libro per la valutazione della qualità

Qual è la qualità dei file scaricati?

Scientific studies of mostly traditional methods for preserving meat by fermentation involving the addition of salt, nitrate or nitrite, and various spices. The recent renewed interest in such methods is part of the quest for exotic flavors rather than the need to preserve the meat. Discusses the types, the history, bacterial and fungal ripening, starter cultures, sausages from around the world, flavor chemistry, toxins, and production and consumption in Europe. Annotation copyright Book News, Inc. Portland, Or.

Categorie:

Engineering

Anno:

1995

Casa editrice:

Blackie Academic & Professional

Lingua:

english

Pagine:

233

ISBN 10:

075140201X