000 | 04771cam a2200733 i 4500 | ||
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001 | sulb-eb0033400 | ||
003 | BD-SySUS | ||
005 | 20170713221405.0 | ||
006 | m o d | ||
007 | cr ||||||||||| | ||
008 | 140626s2015 enk ob 001 0 eng | ||
010 | _a 2014025466 | ||
040 |
_aDLC _beng _erda _cDLC _dYDX _dOCLCF _dN$T _dDG1 _dE7B _dYDXCP _dOCL _dEBLCP _dDG1 _dBD-SySUS |
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019 | _a927508470 | ||
020 | _a9781118522677 (ePub) | ||
020 | _a1118522672 (ePub) | ||
020 | _a9781118522684 (Adobe PDF) | ||
020 | _a1118522680 (Adobe PDF) | ||
020 | _z9781118522691 (hardback) | ||
020 | _a9781118522653 | ||
020 | _a1118522656 | ||
029 | 1 |
_aNLGGC _b383818117 |
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029 | 1 |
_aCHVBK _b334084571 |
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029 | 1 |
_aCHBIS _b010442201 |
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035 |
_a(OCoLC)881875998 _z(OCoLC)927508470 |
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042 | _apcc | ||
050 | 0 | 0 | _aTP371.44 |
072 | 7 |
_aTEC _x012000 _2bisacsh |
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_a664/.024 _223 |
084 |
_aTEC012000 _2bisacsh |
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049 | _aMAIN | ||
245 | 0 | 0 |
_aHandbook of fermented meat and poultry / _ceditor-in-chief, Fidel Todrá ; associate editors, Y.H. Hui, I. Astiasaran, J.G. Sebranek, & R. Talon. |
250 | _a2nd edition. | ||
264 | 1 |
_aChichester, West Sussex, UK : _bWiley Blackwell, _c2015. |
|
300 | _a1 online resource. | ||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bn _2rdamedia |
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338 |
_aonline resource _bnc _2rdacarrier |
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520 |
_a"Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"-- _cProvided by publisher. |
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520 |
_a"Covers the whole manufacturing process from raw materials and starter cultures through to finished product quality assurance"-- _cProvided by publisher. |
||
504 | _aIncludes bibliographical references and index. | ||
588 | _aDescription based on print version record and CIP data provided by publisher. | ||
650 | 0 |
_aFermented foods _vHandbooks, manuals, etc. |
|
650 | 0 |
_aMeat _xPreservation _vHandbooks, manuals, etc. |
|
650 | 0 |
_aFermentation _vHandbooks, manuals, etc. |
|
650 | 7 |
_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh |
|
650 | 7 |
_aFermentation. _2fast _0(OCoLC)fst00922973 |
|
650 | 7 |
_aFermented foods. _2fast _0(OCoLC)fst00922990 |
|
650 | 7 |
_aMeat _xPreservation. _2fast _0(OCoLC)fst01013235 |
|
650 | 4 | _aTECHNOLOGY & ENGINEERING / Food Science. | |
655 | 4 | _aElectronic books. | |
655 | 7 |
_aHandbooks and manuals. _2fast _0(OCoLC)fst01423877 |
|
655 | 0 | _aElectronic books. | |
700 | 1 | _aToldrá, Fidel. | |
776 | 0 | 8 |
_iPrint version: _tHandbook of fermented meat and poultry _b2nd edition. _dChichester, West Sussex, UK : John Wiley & Sons Incl, 2015 _z9781118522691 _w(DLC) 2014024540 |
856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118522653 _zWiley Online Library [Free Download only for SUST IP] |
938 |
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_aYBP Library Services _bYANK _n12140104 |
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938 |
_aYBP Library Services _bYANK _n12672793 |
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_aEBL - Ebook Library _bEBLB _nEBL4036040 |
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999 |
_c65052 _d65052 |