Production of Traditional Mediterranean Meat Products

186 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Methods and Protocols in Food Science
• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781071621059
• Sprache: Englisch
• Erscheinungsdatum: 06.04.2022
• Größe: 25.4 x 17.8 cm
• Verlag: Springer US
• Herausgegeben von: José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata