| Description |
1 online resource |
| Series |
Food biology series |
|
Food biology series.
|
| Contents |
Cover ; Half Title ; Title Page ; Copyright Page ; Table of Contents ; Preface to the Series ; Preface ; List of Contributors ; 1: Fermented Meat Products -- An Overview; 2: Current Status of Fermented Meat Production; 3: Technology of Fermented Meat Products; 4: Traditional Production of Fermented Meats and Related Risk; 5: Game Meat Fermented Products -- Food Safety Aspects; 6: Sheep and Goat Fermented Meat Products-Health Aspects |
|
7: Hurdle Technologies in Fermented Meat Production8: Microbial Ecology of Fermented Sausages and Dry-cured Meats; 9: Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits; 10: Foodborne Pathogens of Fermented Meat Products; 11: Protective Cultures and Bacteriocins in Fermented Meats; 12: Autochthonous Starter Cultures; 13: Probiotics in Fermented Meat Products; 14: Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Meat Products; 15: Microbial Spoilage of Fermented Meat Products |
|
16: Chemical and Sensorial Properties of Fermented Meat Products17: Fermented Meats Composition-Health and Nutrition Aspects; 18: Chemical Hazards in Fermented Meats; 19: Biogenic Amines in Fermented Meat Products; 20: Fat Content of Dry-cured Sausages and its Effect on Chemical, Physical, Textural and Sensory Properties; 21: Lipid Oxidation of Fermented Meat Products; 22: HACCP in Fermented Meat Production; 23: Official Controls of Raw Meat Fermented Sausage Production; Index |
| Notes |
Print version record |
| Subject |
Fermented foods.
|
|
Meat -- Preservation.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Fermented foods
|
|
Meat -- Preservation
|
| Form |
Electronic book
|
| ISBN |
9781498733052 |
|
1498733050 |
|
9781315352831 |
|
1315352834 |
|
9781315333786 |
|
1315333783 |
|
9781315369846 |
|
1315369842 |
|
