Fermented Meats

1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.

Author: G. Campbell-Platt, P. E. Cook, Geoffrey Campbell-Platt
Publisher: Aspen Publishers
Published: 12/31/1995
Pages: 260
Binding Type: Paperback
Weight: 1.19lbs
Size: 9.21h x 6.14w x 0.63d
ISBN: 9780751402018

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