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Handbook of fermented meat and poultry[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.024
書名/作者:	Handbook of fermented meat and poultry/ editor-in-chief, Fidel Toldrá.
其他作者:	Toldrá, Fidel.
出版者:	Chichester, West Sussex, UK : : John Wiley & Sons Incl,, 2015.
面頁冊數:	1 online resource.
標題:	Fermented foods - Handbooks, manuals, etc.
標題:	Meat - Handbooks, manuals, etc. - Preservation
標題:	Fermentation
ISBN:	9781118522653
ISBN:	1118522656
ISBN:	9781118522684
ISBN:	1118522680
書目註:	Includes bibliographical references and index.
摘要、提要註:	"Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"--
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118522653

Handbook of fermented meat and poultry[electronic resource] /
Handbook of fermented meat and poultry[electronic resource] /editor-in-chief, Fidel Toldrá. - 2nd ed. - Chichester, West Sussex, UK :John Wiley & Sons Incl,2015. - 1 online resource.

Includes bibliographical references and index.

"Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"--

ISBN: 9781118522653

LCCN: 2014025466Subjects--Topical Terms:

623982
Fermented foods
--Handbooks, manuals, etc.

LC Class. No.: TP371.44

Dewey Class. No.: 664.024

Handbook of fermented meat and poultry[electronic resource] /
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020 $a 9781118522684 $q electronic bk.
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050 1 0 $a TP371.44
082 0 0 $a 664.024 $2 23
245 0 0 $a Handbook of fermented meat and poultry $h [electronic resource] / $c editor-in-chief, Fidel Toldrá.
250 $a 2nd ed.
260 $a Chichester, West Sussex, UK : $b John Wiley & Sons Incl, $c 2015.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a "Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"-- $c Provided by publisher.
520 $a "Covers the whole manufacturing process from raw materials and starter cultures through to finished product quality assurance"-- $c Provided by publisher.
588 0 $a Print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Fermented foods $v Handbooks, manuals, etc. $3 623982
650 0 $a Meat $x Preservation $v Handbooks, manuals, etc. $3 623983
650 0 $a Fermentation $3 143583
700 1 $a Toldrá, Fidel. $3 561964
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118522653