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Fermented Meats
Geoffrey Campbell-Platt
(Author)
·
G. Campbell-Platt
(Author)
·
P. E. Cook
(Author)
·
Aspen Publishers
· Paperback
Fermented Meats - Campbell-Platt, G. ; Cook, P. E. ; Campbell-Platt, Geoffrey
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Origin: U.S.A.
(Import costs included in the price)
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Monday, June 10 and
Wednesday, June 26.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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