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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.

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Book Details

ISBN: 9780813814773
ISBN-10: 0813814774
Format: Hardback
(263mm x 189mm x 38mm)
Pages: 576
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 13-Dec-2007
Country of Publication: United States

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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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