Fidel toldr (25 resultados)

PF. Condición: New.

Condición: New. pp. 244.

Condición: New. pp. 1040.

Condición: New. pp. 244 Illus.

Hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

Condición: New.

Condición: New. pp. 516.

Gebunden. Condición: New. Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. pp. xvii + 555 1st Edition.

Condición: New. pp. xvii + 555 Illus.

Condición: New. pp. 1040 2nd edition.

Condición: New. pp. 1040.

Condición: New. pp. 1040.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Buch. Condición: Neu. Neuware - Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used 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 fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production 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 There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides 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.…

Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Condición: New. This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Editor(s): Toldra, Fidel. Num Pages: 584 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 193 x 41. Weight in Grams: 1404. . 2010. 1st Edition. Hardcover. . . . .…

Condición: New. This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Editor(s): Toldra, Fidel. Num Pages: 584 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 193 x 41. Weight in Grams: 1404. . 2010. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Condición: New. pp. 2308.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. PRINT ON DEMAND pp. 80.

Condición: New. PRINT ON DEMAND pp. 244.

Condición: New. PRINT ON DEMAND pp. 516.

Condición: New. PRINT ON DEMAND pp. 608.