Description
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by
G. Campbell-Platt (Author),
P. E. Cook (Author),
Geoffrey Campbell-Platt (Author)
1 The structure, composition and preservation of meat.- 2 Fermented meats – a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.
Number of Pages: 260Dimensions: 0.63 x 9.21 x 6.14 INIllustrated: YesPublication Date: December 31, 1995
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