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Handbook of Fermented Meat and Poultry
by Fidel Toldra
Pages: 576
Publisher: Wiley-Blackwell
Edition: 2007
Language: English
ISBN: 978-0813814773
Description
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.
Enjoy! :up:
by Fidel Toldra
Pages: 576
Publisher: Wiley-Blackwell
Edition: 2007
Language: English
ISBN: 978-0813814773
Description
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.
Enjoy! :up:
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