Production of Traditional Mediterranean Meat Products / Methods and Protocols in Food Science (PDF)
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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.
- 2022, 1st ed. 2022, 186 Seiten, Englisch
- Herausgegeben: José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata
- Verlag: Springer US
- ISBN-10: 1071621033
- ISBN-13: 9781071621035
- Erscheinungsdatum: 06.04.2022
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 7.92 MB
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