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Sinopsis
Merges the basic knowledge of microorganisms and meat fermentation with the practical aspects and observations in meat processing. Text is based on the rapid progress in the last four or five years in the use of pure microbial cultures in meat processing. Serves as a practial text/reference for meat processors and meat scientists. Includes extensive tables and recipes relative to current practice in meat processing.
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Reseña del editor
Merges the basic knowledge of microorganisms and meat fermentation with the practical aspects and observations in meat processing. Text is based on the rapid progress in the last four or five years in the use of pure microbial cultures in meat processing. Serves as a practial text/reference for meat processors and meat scientists. Includes extensive tables and recipes relative to current practice in meat processing.
"Sobre este título" puede pertenecer a otra edición de este libro.
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