Handbook of Fermented Meat and Poultry
Edited by Fidel Toldra
Handbook of Fermented Meat and Poultry by Fidel Toldra
Book DescriptionAn 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.
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Book DetailsISBN: 9780813814773
(263mm x 189mm x 38mm)
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 13-Dec-2007
Country of Publication: United States
Books By Author Fidel Toldra
Handbook of Fermented Meat and Poultry, Hardback (December 2014)
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
Proteomics in Foods, Hardback (December 2012)
The book covers the principles of proteomics and details applications to foods, such as quality issues related with post-mortem processes in animal foods, identification of proteins, and safety issues like food authenticity and detection of animal species.
Food Biochemistry and Food Processing, Hardback (June 2012)» View all books by Fidel Toldra
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.
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Author Biography - Fidel Toldra
Editor Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing. Associate Editors Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.
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