000			04723cam a2200733 i 4500
001			ocn881875998
003			OCoLC
005			20171224114657.0
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
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
029	1		_aCHVBK _b334084571
029	1		_aCHBIS _b010442201
035			_a(OCoLC)881875998 _z(OCoLC)927508470
042			_apcc
050	0	0	_aTP371.44
072		7	_aTEC _x012000 _2bisacsh
082	0	0	_a664/.024 _223
084			_aTEC012000 _2bisacsh
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
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
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.
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
938			_aebrary _bEBRY _nebr10960905
938			_aEBSCOhost _bEBSC _n881082
938			_aYBP Library Services _bYANK _n11071988
938			_aYBP Library Services _bYANK _n12140104
938			_aYBP Library Services _bYANK _n12672793
938			_aEBL - Ebook Library _bEBLB _nEBL4036040
994			_a92 _bDG1
999			_c13571 _d13571