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Item Details
| Title:
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HANDBOOK OF FERMENTED MEAT AND POULTRY
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| By: |
Fidel Toldra (Editor) |
| Format: |
Hardback |
| List price:
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£177.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0813814774 |
| ISBN 13: |
9780813814773 |
| Publisher: |
IOWA STATE UNIVERSITY PRESS |
| Pub. date: |
13 December, 2007 |
| Pages: |
576 |
| Description: |
* Most current and comprehensive review of the science and technology of processing fermented meat and poultry products * Coverage of processing principles, numerous fermented meat categories, and product quality and safety * Internationally recognized editors and contributors . |
| Synopsis: |
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. |
| Illustrations: |
Illustrations |
| Publication: |
US |
| Imprint: |
Iowa State University Press |
| Returns: |
Returnable |
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