| Description |
1 online resource : illustrations (chiefly color) |
| Series |
Methods and protocols in food science, 2662-9518 |
|
Methods and protocols in food science. 2662-9518
|
| Contents |
Dry-ripened chorizo -- Sobrasada -- Botifarra -- Morcilla de Burgos -- Salchichón -- Androlla and Botillo -- Dry-cured ham -- Dry-cured lacón -- Dry-cured loin -- Dry-cured cecina -- Salame Felino -- Bresaola -- Pepperoni -- Coppa -- Lukanka -- Sucuk -- Pastırma -- Alheira -- Chouriça de carne -- Entremeada and Paia de Toucinho -- Salpicão and Paio. |
| Summary |
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 |
| Notes |
Includes index |
|
Online resource; title from PDF title page (SpringerLink, viewed April 14, 2022) |
| Subject |
Meat industry and trade -- Mediterranean Region
|
|
Meat -- Mediterranean Region
|
|
Meat
|
|
Meat industry and trade
|
|
Mediterranean Region
|
| Form |
Electronic book
|
| Author |
Lorenzo, José M., editor.
|
|
Domínguez, Rubén, editor
|
|
Pateiro, Mirian, editor
|
|
Munekata, Paulo E. S., editor
|
| ISBN |
9781071621035 |
|
1071621033 |
|
